1 (8 oz.) pkg. spaghetti
1 c. sliced fresh mushrooms
1 sm. onion, thinly sliced
1/4 c. butter
1/4 c. flour
1 tsp. salt
1/2 tsp. poultry seasoning
1/4 tsp. pepper
2 c. chicken broth
1/2 c. whipping cream
3 1/2 c. diced cooked chicken or turkey
1 c. (4 oz.) shredded sharp Cheddar cheese

Cook spaghetti according to package directions; drain and set aside. Saute mushrooms and onion in butter in large saucepan until tender. Add flour, salt, poultry seasoning and pepper. Stir well. Cook 1 minute, stirring constantly. Gradually add broth, cook over medium heat, stirring constantly until thickened and bubbly. Add cream and stir until smooth. Stir in chicken.

Place half of spaghetti in a greased shallow 2 quart casserole. Spoon half of chicken mixture over spaghetti. Repeat layers. Bake, uncovered at 350 degrees for 20 minutes. Sprinkle with Cheddar cheese and bake an additional 5 minutes.