GOURMET CHICKEN SPAGHETTI

1 (8 oz.) package thin spaghetti
8 oz. fresh mushrooms
8 tablespoons butter, divided use
4 tablespoons flour
1 cup cream
1 cup chicken broth
1 cup mayonnaise
1 cup sour cream
1 cup Parmesan cheese
1/8 cup lemon juice
1/3 cup white wine
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 teaspoon dry mustard
1 teaspoon salt
2 cups cooked chicken, cubed

Break spaghetti into thirds and boil in chicken stock; drain and set aside.

Saute mushrooms in 4 tablespoons of the butter; set aside.

MAKE BASIC WHITE SAUCE:
In a saucepan, melt the remaining 4 tablespoons butter. Add flour and cook until bubbly. Add cream and chicken broth, stirring and cooking until thickened.

Remove from heat and stir in mayonnaise, sour cream, Parmesan, lemon juice, white wine, and seasonings. Add mushrooms, chicken and cooked spaghetti to sauce. Put in flat 3-quart casserole. Sprinkle paprika and additional Parmesan on top.

Bake at 350 F for 30-40 minutes.

NOTE: May be made ahead of time and frozen. Thaw in refrigerator and bring to room temperature before baking.

Adapted from source: Brenda P.