1/2 c. butter
8 mushrooms sliced
1/3 c. flour
1 c. light cream
3 1/2 c. chicken broth
1/4 c. sherry (dry)
1 1/2 tsp. salt (not necessary)
1 c. Parmesan cheese
6 c. cooked chicken, diced
1 lb. thin spaghetti, may use thin egg noodles instead
2 tbsp. chopped fresh parsley

Break spaghetti into thirds and cook before starting the sauce. Preheat oven to 375 degrees.

In a large saucepan, saute mushrooms in butter. Stir in flour and add broth. Cook over medium heat until sauce is thick. Add sherry, salt and whisk in 1/2 of the cheese. Add light cream and simmer 5 minutes.

Butter casserole. Layer spaghetti, chicken, sauce, ending with sauce. Sprinkle other half cup of cheese on the top. Bake at 375 degrees for 35 minutes. Garnish with parsley and serve hot.