CHICKEN AND PASTA SALAD (gayle peterson)

3 lb cooked, cubed or shredded chicken

8 oz spaghetti, broken into thirds and cooked in chicken stock

4 T butter

4 T flour

1 C cream or half and half

1 C chicken stock

1 C mayonnaise

1 C sour cream

1 C plus 1 C parmesan cheese

2 T lemon juice

1/3 C chicken broth

1/2 t salt

8 oz fresh mushrooms, sliced and sauteed in butter

Make white sauce of butter, flour, cream and 1 cup chicken stock.  Add sour cream, mayonnaise, 1 cup parmesan cheese, lemon juice, remaining chicken stock, garlic powder, salt and mushrooms.  Mix in chicken and spaghetti.  Pour into 9x13 casserole dish.  Sprinkle with remaining 1 cup parmesan cheese and bake at 350 degrees for 30 to 40 minutes.