Ingredients
1 c. sliced fresh mushrooms
5 Tbsp. butter, divided
1/4 c. flour
1 tsp. salt
1/8 tsp. pepper
2 c. milk
1/4 c. dry white wine
2 c. cooked chicken
1/2 c. broken spaghetti, cooked
1/3 c. Parmesan cheese
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Saute mushrooms in 1 tablespoon of the butter and remove from pan. Melt remaining butter in same pan; stir in flour, salt and pepper. Cook on low heat, stirring constantly, until bubbly. Stir in milk and cook until sauce thickens and boils. Stir in cooked chicken strips, cooked spaghetti pieces and mushrooms. Spoon in an 8 x 8-inch baking dish and sprinkle with Parmesan cheese. Top with bread crumbs. Bake at 350° for 30 to 45 minutes until crumbs are toasted. Serves 4 generously.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Apple smoke flavor rub — pork chops, chicken thighs, salmon
Anise-flavored French herb — béarnaise, chicken, vinegar