•  Measuring Spoons
•  Measuring Cup
•  3 Qt. casserole with cover
•  Wooden Spoon or High Temp Rubber Spatula

•  1/4 cup butter or margarine 50 ml
•  1/4 cup flour 50 ml
•  1 cup chicken broth 250 ml
•  1 cup half 'n half 250 ml
•  4 cups cut-up cooked turkey or chicken 1 L
•  1 package spaghetti, (8 oz.) cooked and drained (250 g)1
•  1 can sliced mushrooms (4 oz.) drained (65 mL) (125 g,) 1
•  2 tbsp sherry, optional 25 ml
•  1/4 cup grated Parmesan cheese 50 ml

1.  Heat butter in a 3-quart (3 L) casserole at P3 2 minutes, or until melted.
2.  Stir in flour.
3.  Gradually add broth and half 'n half; stir until smooth.
4.  Cook at P4 7 - 8 minutes, or until sauce is thickened; stir three times.
5.  Stir in turkey, spaghetti, mushrooms and sherry.
6.  Cover with lid.
7.  Cook at P4 12 - 14 minutes. Stir twice.
8.  Top with Parmesan cheese.
9.  Let stand, covered, 5 minutes before serving.

You can use any type of poultry for this dish