To prepare sauce, drain chicken, reserving liquid. Add enough milk to reserved liquid to measure 2 C, set aside. Combine butter and flour, cook over medium heat 1 minute. Stir in milk mixture gradually, whisking constantly over medium heat. Season to taste with salt, pepper and nutmeg. Mix 1/2 sauce with spaghetti and mushrooms in a lightly greased 2 qt casserole. Stir in chicken and remaining sauce. Pour over chicken mixture. Sprinkle with cheese and crumbs.
Bake for 30 minutes.
Ingredients
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1 can chicken (large can)
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1 1/2 -2 cup whole milk
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2 tablespoons butter
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2 tablespoons flour
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Salt and pepper to taste
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Dash of nutmeg
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2 cups cooked spaghetti-finely chopped
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1 can mushrooms, drained and finely chopped (4 ounce can)
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2 tablespoons grated parmesan cheese
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2 tablespoons bread crumbs
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