180 g of spaghetti
350 g of cooked or roasted chicken, turkey, or pheasant, cut into bite-sized pieces
1 tablespoon of salt
2 tablespoons of butter or margarine
2 tablespoons of grated Parmesan cheese
1/4 cup of butter or margarine
1/3 cup of all-purpose flour
1 cup of chicken broth
2 cups of milk
to taste
grated Parmesan cheese
180 g of spaghetti
350 g of cooked or roasted chicken, turkey, or pheasant, cut into bite-sized pieces
1 tablespoon of salt
2 tablespoons of butter or margarine
2 tablespoons of grated Parmesan cheese
1/4 cup of butter or margarine
1/3 cup of all-purpose flour
1 cup of chicken broth
2 cups of milk
to taste
grated Parmesan cheese
Melt 1/4 cup of butter or margarine
Add the flour, milk, and chicken broth
Bring to a simmer and cook slowly for a few minutes, then set aside
Cook the spaghetti in boiling water for 7 minutes, then drain
Combine the cooked spaghetti with salt, melted butter or margarine, and grated Parmesan cheese
Transfer the mixture to a large, shallow baking dish
Top with 1 cup of sauce
Arrange the chicken on top, season to taste, and cover with the remaining sauce
Sprinkle with grated Parmesan cheese
Bake in a moderate oven for 30 minutes, or until golden brown