Cooked meat from 2 fryers
2 1/2 c. chicken stock
2 1/2 c. milk
1 1/4 sticks butter
1 c. flour
1 bottle sesame seeds, toasted
1 sm. jar pimiento, chopped
1 sm. can tomato puree
1 lg. can mushrooms
1 lb. cooked spaghetti

To make cream sauce, melt butter in saucepan. Stir in flour and blend. Slowly add chicken stock and milk over low heat. Add sesame seed, pimiento, tomato puree and mushrooms. Stir in cubed chicken. Put cooked spaghetti in 2 inch deep casserole. Top with chicken mixture. Sprinkle with Parmesan cheese and bake until bubbly at 350 degrees (about 40 minutes.)