Chicken Tetrazzini

1 package (7 ounces) spaghetti, broken into thirds or pasta
1/4 cup butter or margarine
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1 cup chicken broth
1 cup heavy whipping cream
2 tbsp. lemon juice
2 cups cubed cooked chicken
1 can (4 ounces) sliced mushrooms, drained
1/2 cup grated Parmesan cheese

1. Heat oven to 350
2. Cook spaghetti
3. While spaghetti is cooking, melt butter in saucepan over low heat. Stir in flour, salt, and pepper. Cook, stirring constantyl until mixture is smooth and bubbly; remove from heat. Stir in broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute.
4. Drain spaghetti. Stir spaghetti, lemon juice, and mushrooms into sauce.
5. Pour spaghetti mixture into ungreased 2-quart casserole. Sprinkle with cheese. Bake uncovered about 30 minutes or until bubbly in center.

Lighter Chicken Tetrazzini:
Decrease butter to 2 tbsp. and Paremesan cheese to 1/4 cup; substitute fat-free milk for the whipping cream.

I used fresh mushrooms and did the healthier substitutions. I thought it was pretty good. I tried this at a friend's house the regular way. It was really good and she put in shrimp instead of chicken and mushrooms. She also added some nuts to make it crunchy.