8 oz. thin spaghetti
1/4 tsp. black pepper
3/4 c. half and half
3/4 c. Parmesan cheese
1/2 lb. sliced mushrooms
3 tbsp. butter
1 tsp. salt
2 c. cooked, diced chicken
1 tbsp. butter
1/4 c. Parmesan cheese
3 tbsp. flour
2 c. chicken broth
1 tbsp. lemon juice

Cook pasta. While pasta is cooking, heat butter in saucepan; add flour. Stir while cooking, add pepper, salt and slowly stir in broth. Bring to a boil. Simmer until thickened. Stir in cream, chicken and cheese. Heat butter and lemon juice in skillet. Saute mushrooms until juice cooks off. Drain pasta. Combine with cream mixture. Place half in baking dish. Spread mushrooms over pasta, reserving some for garnish. Pour on rest of pasta mixture. Sprinkle with cheese and mushrooms. Bake at 375 degrees for 20 minutes.