CHICKEN TETRAZZINI

so not the healthiest...but tastes great and freezes well!

Ingredients:
4-5 lb. chicken
3 celery stalks, quartered
1 large onion, quartered
Salt to taste plus 1 ½ tsp.
½ C. butter*
½ lb. fresh mushrooms, washed and sliced
1/3 C. flour
1 C. heavy cream*
3 T. Sherry
1 C. grated Parmesan cheese
1 lb. spaghetti, cooked according to package directions

Directions:
Cover chicken, celery, onion and salt with water and boil about 45 minutes, or until meat shreds easily. Reserve
3 ½ C. stock. Drain remainder and coarsely cut chicken. For sauce: melt butter (*can reduce amount to ¼ C.) and sauté mushrooms for 5 minutes. Stir in flour and chicken stock. Cook on low heat until thick. Stir in cream (*can substitute half and half or low-fat milk), sherry, 1 ½ tsp. salt and ½ C. Parmesan. Simmer 5 minutes.

Grease 4 qt. casserole dish and layer spaghetti, chicken and sauce (or mix all together and place in pan). Sprinkle with remaining cheese. Bake 35 minutes. Sauce and chicken freeze well.

from Shelly Brantly