1 c. milk
3 slices onion
3 sprigs parsley
1 sm. bay leaf
1 whole clove
3 tbsp. butter
Salt & pepper
Nutmeg
1 c. dried chicken
1/2 c. chopped cooked spaghetti
1/2 c. sliced cooked mushrooms
1/3 c. bread crumbs
1/3 c. grated Parmesan cheese

Preheat oven to 375 degrees. Butter a 1 1/2 quart casserole and set aside.

Combine milk, onion, parsley, bay leaf and clove in heavy saucepan. Bring to a boil. Strain and discard vegetables and seasonings.

melt 2 tablespoons butter in heavy skillet. Stir in flour until smooth. Cook, stirring until mixture froths, about 3 minutes. Add the strained milk mixture, beating hard. Bring to a boil, whipping constantly. Season to taste with salt, pepper and nutmeg. Stir in the chicken, spaghetti and mushrooms; mix well. Pour into the buttered casserole.

Melt remaining butter and mix with bread crumbs and cheese. Sprinkle over mixture in the casserole. Bake until crumbs are golden. Serve bubbling hot.