Parmesan Chicken Spaghetti

Here's a good recipe for when you need to bring a meal to someone - comfort food that almost everyone would like. And if you can't eat it right away, it can be frozen.

In the picture above, I used whole wheat pasta, but you can obviously use regular. A week later I made it for a neighbor and reduced the amount of chicken and added a thawed, drained 10-oz. package of frozen spinach, making it a whole meal. Just remember to drain the spinach thoroughly!

Parmesan Chicken Spaghetti

1/4 cup butter
1/4 cup flour
2/3 cup chicken broth
(note: you can sub one can cream of chicken soup for the previous three ingredients)
1/2 cup half-and-half or light cream
1/2 cup sour cream
1 cup parmesan cheese, grated
1/4 cup dry white wine, apple juice or white grape juice, or chicken broth
1-2 garlic cloves, minced
1 teaspoon lemon juice
1/2 teaspoon dry mustard or 1 teaspoon French's mustard
salt and pepper, to taste
3 cups cooked chicken breasts, cubed (see here for an easy way to roast chicken)
8 ounces cooked spaghetti
2 teaspoons paprika
extra parmesan cheese
chopped fresh parsley

Melt butter in a saucepan and add flour, stirring constantly. (Or sub cream soup.)

When mixture thickens, add chicken broth, half and half, sour cream, Parmesan cheese, wine, garlic, lemon juice, dry mustard and salt and pepper.

Stir over medium heat until mixture again starts to thicken.

Add chicken and spaghetti noodles and stir well.

Place in a baking dish and sprinkle with paprika and extra Parmesan cheese.

Bake for 30 minutes at 350°.
Sprinkle with parsley and serve.