1/4 c. chopped onion
1/4 c. chopped mushrooms
1/4 c. butter, melted
1/4 c. all-purpose flour
1 c. milk
1 c. chicken broth
1 tbsp. chopped fresh parsley
1 tsp. dried whole tarragon
1/8 tsp. pepper
Dash of ground nutmeg
2 1/2 c. cooked spaghetti or fettuccine
1 1/2 c. chopped cooked chicken
1/2 c. (2 oz.) shredded Swiss or Gruyere cheese, divided
Chopped parsley

Saute mushrooms and onion in butter in a large, heavy saucepan until just tender. Add flour, stirring well. Add milk and broth. Cook 1 minute, stirring constantly until mixture is thickened and bubbly. Stir in parsley, tarragon, pepper and nutmeg. Stir in spaghetti, chicken and 1/4 cup cheese, mixing well.

Pour into greased 1 1/2 quart casserole. Bake at 350 degrees for 20 minutes. Sprinkle remaining 1/4 cup cheese over top. Bake an additional 5 minutes. Garnish with parsley, lemon slices and pepper strips. (4 servings.) Substitute turkey if desired.