Chicken Tetrazzini

2 cups cooked, diced chicken
8 oz. thin spaghetti
4 tbsp butter, divided
3 tbsp all-purpose flour
1/4 tsp. pepper
1 tsp. salt
2 cups chicken broth
3/4 cup half and half
1 cup Parmesan cheese divided
1 tablespoon lemon juice
1/2 lb. sliced mushrooms

1. Cook pasta
2. As pasta cooks, heat 3 Tbsp. of butter in a saucepan. Add flour. cook, stirring for two minutes. Add pepper and salt. Slowly stir in broth.
3. Bring to a boil. Simmer until slightly thickend. Stir in half and half, chicken, and 3/4 cups of Parmesan.
4. In a skillet, heat lemon juice and 1 tbsp. butter. Add mushrooms. Saute until juice cooks off, about 5 minutes.
5. Drain Pasta. Combine with cream mixture. Put half in a 9x13 Pyrex dish. (I like to make two smaller dishes, one to eat and one to freeze.) Spread mushrooms over pasta and reserve some for later. Add last half of pasta. Sprinkle with remainig cheese and mushrooms.
6. Bake at 375 degrees for 20 minutes or until bubbly and lightly browned.

** submitted by Lorri D.