Ingredients:

• 2 cups – cooked Chicken breasts; chopped
• 3 cups – fresh mushrooms, cut into medium size pieces
• 1/2 cup – all-purpose flour
• 2 1/3 cups – Chicken broth
• 2 cups – Milk
• 50 gms – Butter
• 1/3 cup – onion; minced
• 1/4 cup – Cream cheese
• 1/2 tsp – Garlic powder
• 1/4 cup – Apple juice
• 1/4 tsp – freshly ground black pepper
• 1 lb macaroni / penne /spaghetti
• 1/2 tsp – salt

Method:

1. Melt butter pan over medium heat.
2. Add mushrooms and onion and saute for 7 or 8 minutes.
3. Add the flour and stir till it turns light brown.
4. Gradually add broth, milk, and cream cheese while stirring
5. ( this has to be done when the pan is not on the gas).
6. After adding, bring sauce to a slow boil and cook about 5-minutes.
7. Keep stirring or else lumps will be formed.
8. Remove from heat and stir 2 tbsp mozarrella cheese, apple juice, salt, garlic powder and pepper.
9. Add spaghetti and chicken into sauce.
10. Spoon contents into a deep, 3-quart casserole.
11. Sprinkle 2 tbsp parmesan cheese.
12. Cover casserole and bake at 350-F degrees for 20-minutes.
13. Continue to bake for 10 minutes (uncovered).
14. Remove from oven and let it stand 5 minutes before serving.