Ingredients
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2 chicken bouillon cubes
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2 cups hot water
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1/2 lb thin spaghetti
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2 tablespoons butter
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2 tablespoons flour
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1/2 teaspoon salt
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1/4 teaspoon pepper
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cayenne pepper
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1 cup milk
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1 cup sour cream
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2 cups diced cooked chicken
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1 (4 ounce) jar sliced mushrooms
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2 tablespoons chopped parsley
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1/2 cup grated cheddar cheese
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1 cup cottage cheese
Instructions
- In a saucepam combine bouillon cubes and hot water.Cook over low heat until cubes dissolve.
- Boil the spaghetti in the bouillon until cooked. Set aside.
- In another saucepan melt the butter. Add the flour, salt, pepper and cayenne. Blend thoroughly.
- Pour in the milk. Add the sour cream, cottage cheese, chicken, mushroom and parsley.
- Mix thoroughly, and bring to a boil.
- Add the spaghetti.
- Pour the mixture into a large baking dish. Top with grated cheese.
- Bake at 350°F for approx 40 minutes, until top is golden brown.