Chicken Tetrazzini

* 8 oz. linguine, cooked
* 2 cups chicken, cooked & shredded
* 6 Tbsp. butter
* 6 Tbsp. flour
* 1 tsp. salt
* 1/8 tsp. pepper
* 1/2 tsp. celery seed (optional)
* 1 can chicken broth
* 1/4 cup water
* 1 cup heavy cream (may be labeled whipping cream or table cream)
* 8 oz. sliced mushrooms
* 1/4 cup skinned almonds, toasted
* 1 Tbsp. dried parsley
* 1/3 cup Parmesan cheese
* 3 Tbsp. Sherry (substitute broth if necessary)

In a saucepan, melt butter. Stir in flour until blended then stir constantly over heat for one minute. Add cream gradually, stirring constantly. When smooth, add broth and water. Cook, stirring frequently for 3 minutes until slightly thick. Add mushrooms, almonds, Parmesan cheese, salt, pepper, celery seed, parsley, and sherry. Alternate layers of cooked noodles, chicken, and sauce. Cook at 375°F until it bubbles. Does not freeze well.