10 oz. uncooked thin spaghetti
2 cups cooked shredded chicken
1 chopped onion
1 tsp. minced garlic or 2 cloves fresh garlic
8 oz. of your favorite fresh mushrooms
1 tbsp. olive oil
3 tbsp. butter
1/4 cup all-purpose flour
salt and pepper, to taste
1 (12 oz.) can evaporated milk
1 (15 oz.) can chicken broth
1 1/2 cups shredded cheddar cheese

Sauté mushrooms in olive oil with salt and pepper, to taste.

Cook spaghetti to al denté or almost done.

Sauté onions and garlic in butter in a separate pan. Add flour and mix. Salt and pepper, to taste. Add evaporated milk and chicken broth. Mix until there are no lumps. Mix in mushrooms, chicken, and 1 cup cheese. Pour into baking pan. Sprinkle remaining cheese on top.

Bake at 350°F for 30-45 minutes.

Submitted by: KiraRaynon