Chicken Tetrazzini

I will forever love this recipe.  It is my Mother's (Linda Capaldi Bagnal).  For me, this is comfort food and on this cold rainy day it sounds extra yummy.  Classic.  (GREAT FOR THANKSGIVING TURKEY LEFTOVER USE)

Chicken Tetrazzini

5 Tbsp cooking oil (veg or canola)
3 T flour
1/4 tsp salt
1 1/2 C chicken broth
1 C sliced mushrooms
2 C chopped cooked chicken
4 oz cooked spaghetti
12 oz pkg American cheese cubed
dry bread crumbs (Italian or Plain preferably)

Blend 3 T oil and 3 T flour over medium heat until smooth.  Add salt and broth and cook stirring constantly until thick.  Place 2 layers of each chicken, spaghetti, cheese, and sauce alternately into a greased casserole dish.  Take the last 2 T oil and mix it with bread crumbs and sprinkle on top then Bake about 25 minutes @ 375 degrees F uncovered.