(Prep Time: 25 minutes Baking Time 30 minutes)
3 Tablespoons butter
½ onion, diced
2 stalks celery, diced
1 cup sliced fresh mushrooms
6 Tablespoons, flour
1 ½ cups chicken broth
1 cup fat free half and half or evaporated milk
3 ounces cubed cream cheese
2 cups cubed, cooked chicken
8 ounces dried spaghetti noodles
¼ cup parmesan cheese
1. Break spaghetti noodles in 2-3” pieces and cook according to package directions.
2. Meanwhile, melt butter in a stock pot; add onions and celery and sauté until tender. Add mushrooms and sauté for 2-3 minutes.
3. Remove from heat and stir in flour. When flour is completely mixed in, add broth and milk and return to medium low heat, stirring until mixture thickens. Add cream cheese and continue to stir until cream cheese is melted (it’s ok if there are a few lumps left).
4. Add chicken, and cooked and drained spaghetti noodles to broth mixture. Stir and transfer mixture into a greased 13 x 9 x 2” baking dish. Sprinkle with parmesan cheese. Bake at 350° for 30 minutes.
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