Baked Chicken Spaghetti

Ingredients: 

2 cups chopped of cooked chicken 1 small can sliced of mushrooms in small parties 4 tablespoons of butter 1 / 2 cup finely chopped of white onion 3 tablespoons of flour 2 cups of chicken broth 1 / 2 cup of milk cream 3 / 4 cup of parmesan cheese 12 cups of water 1 tablespoon of salt 1 tablespoon of oil 1 pound of spaghetti Salt and pepper to taste 

Preparation: 

Preheat oven to 375 degrees. 


Wash the mushrooms and drain well, reserving the liquid. 

In a skillet over medium heat melt the butter and saute the mushrooms and  the onion until smooth and has a transparent presentation. 

Add the flour and stir, gradually add 1 1 / 2 cups of chicken broth, add the cream and liquid from the mushrooms. 

Cook stirring constantly until sauce thickens. 

Remove and season with salt and pepper. 

Add to the above, the remaining chicken broth if the sauce is too thick you, then add 1 / 4 cup of cheese and stir well. 

Meanwhile in a large saucepan place the water with the salt and the oil. 

Bring to a boil, add the spaghetti and cook al dente. 

Remove and drain. 

In a mold that can be lead to the oven and then to the table, toss the spaghetti with chicken. 

Drizzle with the sauce and mix lightly, sprinkle with the remaining cheese and keep the oven until the mixture is bubbling, serve immediately.