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1 (7-ounce) package spaghetti, broken into thirds
1/4 cup margarine or butter
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
1 cup heavy whipping cream
2 tablespoons sherry or water
2 cups cubed cooked chicken or turkey
1 (4-ounce) can sliced mushrooms, drained
1/2 cup grated Parmesan cheese


Heat oven to 350°. Cook and drain spaghetti as directed on package. Melt margarine in 2-quart saucepan over low heat. Stir flour, salt and pepper into margarine. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sherry, spaghetti, chicken, and mushrooms.

Pour spaghetti mixture into ungreased 2-quart casserole. Sprinkle with cheese. Bake uncovered about 30 minutes or until bubbly in center.

Betty's Tip
This rich casserole apparently got its name from the opera singer Luisa Tetrazzini. To complete this delicious meal, all you need to add is a tossed salad with an Italian dressing.