(1) 7 oz. package angel hair or fettuccine noodle type spaghetti
¼ stick real butter
¼ c. all purpose flour (or to taste)
½ tsp. pepper (or to taste)
½ tsp. salt (or to taste)
¾ tsp. garlic powder (or to taste)
1½ c. chicken broth
1 c. heavy whipping cream
½ - ¾ c. Parmesan Cheese
1 pkg. fresh mushrooms (sliced and pre-cooked in soy and chicken broth for flavor)
2 c. cubed cooked chicken, seasoned with salt, garlic and pepper to taste
½ -1 c. real grated parmesan Cheese
Cook according to pkg. directions. Drain and toss with olive oil to prevent from sticking. (veg. oil will work if that is what you have)
Cook chicken breasts in water to make broth. Cool chicken, cut and season to taste.
Melt butter in 2 quart saucepan over low heat. Stir in flour,. Cook, stirring constantly until mixture is smooth and bubbly. Remove from heat. Stir in broth and whipping cream. Heat to boiling. Boil and stir 1 minute. Add, parmesan Cheese, salt, garlic and pepper, and mushrooms. Cook on low a few more minutes.
Add cooked and seasoned chicken. Add spaghetti (you may have to combine all in large bowl.
Pour into a ungreased 2 quart casserole (or whatever you have is fine). Sprinkle with the real grated Parmesan or more mozzarella cheese.
Bake uncovered 350º about 30 minutes or until bubbles in center.