4 c. cooked sliced chicken or turkey
1 c. Sauterne wine

WHITE SAUCE:

3 sticks butter
1 c. flour
Salt and pepper
2 qts. whole milk, warmed

TETRAZZINI:

2 lbs. fresh mushrooms, sliced
1/2 stick butter
1 lb. thin spaghetti, cooked and drained
Parmesan cheese
Paprika

Make a roux of butter and flour. Gradually add warm milk, stirring. When sauce has thickened add wine and stir. Add salt and pepper. Saute mushrooms in butter. In a 4 quart casserole, mix sauce, spaghetti, chicken and mushrooms. Top with Parmesan cheese and paprika. At this time it can be refrigerated. Bake uncovered at 350 degrees for 45 minutes, or until top is lightly browned.