8 oz. spaghetti, cooked and drained
1 tbsp. butter
1 1/2 tbsp. lemon juice
8 oz. sliced mushrooms
2 c. diced cooked chicken
3 tbsp. butter
3 tbsp. flour
1/2 tsp. paprika
1/8 tsp. nutmeg
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 c. bouillon broth
1 c. skim milk
3/4 c. Parmesan cheese
sprinkle of paprika

Sauté the mushrooms and the butter with lemon juice. Toss them with the cooked spaghetti and chicken and place them in a 9 x 13 casserole. Set aside.

Melt the butter and stir in the flour and spices. Add broth and stir until the sauce thickens, then add milk. Pour the sauce over the noodles. Sprinkle with Parmesan and paprika.

Bake at 400°F for 25 minutes or until browned and bubbly.

Serves 10.