4 c. cooked chicken, cut up
6 tbsp. butter
1 tbsp. lemon juice
Paprika
1/8 tsp. nutmeg
2/3 c. grated Parmesan cheese
1 lb. thin spaghetti
1/2 lb. fresh mushrooms, sliced
2 tbsp. flour
1/4 tsp. pepper
1 c. cream (heavy)

Cook pasta according to directions on box. Drain. While this is cooking, melt 3 tablespoons butter. Add mushrooms, lemon juice; cook until soft (not brown). Toss with cooked and drained spaghetti.

Melt remaining butter, remove from heat; add flour, paprika, pepper and nutmeg. Add 2 1/2 cups chicken broth slowly (1/4 cup sherry may replace 1/2 cup broth). Cook until thickened. Add cream. Place pasta in dish, add chicken and sauce. Heat about 30 minutes until bubbly at 350 degrees. May be refrigerated overnight.