I followed the recipe below from www.leftoverchicken.com, with my changes in italics.
Note: May be made 1 day ahead.
1 T. flour
1 T. butter
1 c milk
¼ t salt
¼ t pepper
¼ t paprika (sometimes my stomach doesn't like paprika, so I cut this out)
¼ t sage
¼ t dry mustard
Few drops onion juice (onion juice? I diced one small onion and sauteed it with the mushrooms)
1 t. lemon juice
2 c. cooked chicken, cut in pieces (I used turkey, chopped into pieces, didn't measure, but it was enough to serve 5 in the end)
¾ c cooked spaghetti (I cooked some angel hair pasta, again didn't measure)
½ c chopped fresh mushrooms (I used 2 portebella mushroom caps)
2 T. butter
¼ lb. grated Parmesan cheese (I used about 1/4 c.)
2 c. chopped spinach
Sliced, fresh mozzarella
butter bread crumbs
Make a medium white sauce of the flour, butter, milk and salt. Add the pepper,
paprika sage, mustard and onion & lemon juices to the white sauce and heat to the boiling point. Add chicken turkey, spaghetti, spinach, parmesan cheese, and mushrooms and onions which have been sautéed in the butter. Fill 2 individual greased casseroles or one larger casserole with the mixture and top with mozzarella cheese and bread crumbs. Bake in 400 degree oven for about 15 minutes or until the crumbs are very brown and ingredients are warmed through.
What goodies have you been cooking up this week?
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