8 oz. spaghetti
5 tbsp. butter
1 clove garlic, crushed
1 c. sliced mushrooms
1/4 c. flour
2 1/2 c. milk
Salt
Cayenne pepper
1 (8 oz.) can water chestnuts; optional
2 tbsp. dry sherry
2 c. cooked, chopped chicken
1/2 c. grated Parmesan cheese
Paprika

Cook spaghetti until al dente, drain and set aside. Melt 1 tablespoon butter in large fry pan over medium low heat. Add onion, garlic, and mushrooms, cook until tender about 3 minutes. Remove from pan; set aside.

Melt remaining butter in same pan. Using a whisk blend in flour, stir 2-3 minutes without browning. Whisk in the milk and season to taste with salt and cayenne pepper. Cook until slightly thickened. Add mushroom mixture, chicken and sherry. Preheat oven to 400 degrees. In a greased 2 quart baking dish layer spaghetti and chicken. Sprinkle with cheese and paprika. Repeat layering until full. Bake 30 minutes.