Chicken Spaghetti

I made this for my brother in law and his wife after they had a baby. It was a huge hit. Even the little ones ate it. I chalk that up to a success. It came from my Worldwide Ward Cookbook: Secret Recipes cookbook. I love this cookbook and especially the recipe. It is more like an Alfredo pasta casserole than the typical chicken spaghetti. It was so good and will definitely be used again! Sorry, there aren't any picture for this one. I made it and by the time I thought to take a final picture, it was all gone. A good sign, I guess! Enjoy!
Chicken Spaghetti
1/4 c. butter
1/4 c. flour
2/3 c. chicken broth
1/2 c. half-n-half or light cream
1/2 c. sour cream
1 c. Parmesan cheese, grated
1/4 c. apple juice or white grape juice
1-2 garlic cloves, minced
1 tsp. lemon juice
1/2 tsp. dry mustard
Salt and pepper to taste
3 c. chicken breast, cubed and cooked
8 oz. cooked spaghetti
2 tsp. paprika
Extra Parmesan cheese
Fresh parsley, chopped
In a saucepan, melt butter; add flour, stirring constantly. When mixture thickens, add chicken broth, half-n-half, sour cream, Parmesan cheese, juice, garlic, lemon juice, dry mustard, salt and pepper. Stir over medium heat until mixture again starts to thicken. Add chicken and spaghetti and stir well. Place in a greased baking dish and sprinkle with paprika and extra Parmesan cheese. Bake at 350 degrees for 30 minutes. Sprinkle with parsley and serve. Makes 10 servings.