Creamy Chicken Spaghetti Casserole

Ingredients:

• 2 cups of cooked chicken
• 1 stick of butter
• 16 ounces of white mushrooms, sliced
• 1/4 cup chicken broth
• salt and pepper to taste
• 1/4 cup flour
• 2 cups chicken broth
• 1-1/2 cup milk
• 1/4 cup additional chicken broth
• 1 cup of mozzerella or cheddar cheese
• extra cheese for sprinkling on top
• 1 pound thin spaghetti

Directions:

1. Cook chicken and reserve the broth to cook spaghetti in.
2. Melt 2 tablespoons butter in a large skillet.  Throw in mushrooms, add 1/4 cup of chicken broth, and sprinkle with salt and pepper.  Cook over medium heat 8-10 minutes or until liquid has evaporated.  Remove mushrooms from skillet.  Set aside.
3. Bring reserved chicken broth from the cooked chicken to a boil.  Break spaghetti into thirds.  Add spaghetti pieces to the boiling broth and cook.  Drain when cooked. 
4. Return large skillet to medium heat.  Add 6 tablespoons butter.  Sprinkle flour over butter whisking to combine.  Cook for 1  or 2 minutes.  Pour 2 cups chicken broth and whisk to combine.  Pour in milk, additional chicken broth,salt and pepper, then cook and bubble until thick.  Turn off heat and add cheese and stir.
5. Add mushrooms and chicken.  Stir to combine and check seasonings. Add cooked spqghette and stir.
6. Put in a 9x13 baking pan.  Bake at 350 degrees for 40 minutes or until bubbly.