1/4 c. butter
1/4 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 c. chicken broth
1 c. whipping cream
2 tbsp. sherry
1 (7 oz.) pkg. spaghetti, cooked and drained
2 c. cubed cooked chicken
1 (3 oz.) can sliced mushrooms, drained
1/2 c. grated Parmesan cheese

Heat oven to 350 degrees. Melt butter in large saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in wine, spaghetti, chicken and mushrooms.

Pour into ungreased 2-quart casserole. Sprinkle with cheese. Bake uncovered 30 minutes or until bubbly. To brown, place briefly under broiler. 6 servings.