1/4 c. liquid Butter Buds
1/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 c. chicken broth
1 c. evaporated milk
2 tbsp. sherry
8 oz. pkg. spaghetti, cooked and drained
2 c. cooked cubed chicken
8 oz. can mushroom stems/pieces, drained
2 tbsp. Parmesan cheese
1/2 c. grated Mozzarella cheese

Preheat oven to 350°F. Blend Butter Buds, flour and seasonings over low heat in saucepan. Stir and cook until bubbly. Remove from heat; stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add wine, spaghetti, chicken and mushrooms. Pour in 9 1/2 x 11 baking dish, sprayed with Pam. Sprinkle cheese and bake, uncovered, for 30 minutes.