tetrazzini

3 lbs. chicken or turkey
6 c water
1 bay leaf
1 carrot
1 stalk celery
1 sprig parsley
2 teaspoons salt
1/4 teaspoon pepper

simmer all for 45 minutes till tender. remove chicken and cool. skim off cold fat, then measure 2 c broth and 3 c boned meat.

1/4 c margarine
1/4 lb. mushrooms (optional)
1/4 c flour
1 c heavy cream
1 c milk
1 teaspoon salt
1/4 teaspoon pepper
1/3 c parmesan
8 oz. thin spaghetti, cooked
3 c cooked meat from above
2 c broth from above
topping (below)

melt butter and saute mushrooms. stir in flour. combine broth w/ milk and cream, then add to pan. stir till thickened and bubbly. add salt, pepper, and parmesan. add pasta and meat and toss to coat. pour into casserole dish and sprinkle w/ topping. bake at 350 for 30 minutes (45 if frozen).

topping: mix together 1/4 c melted butter, 1 c bread crumbs, and 1/2 c parmesan.

* if you don't have heavy cream, you can substitute milk
* for vegetarian: use vegetable broth and omit chicken/turkey