8 oz. thin spaghetti
2 tbsp. butter or chicken fat
1/4 lb. fresh mushrooms, sliced
1/4 c. butter or chicken fat
1/4 c. flour
1 1/4 tsp. salt
1/8 tsp. pepper
2 1/2 c. chicken stock
3 tbsp. sherry
1/2 c. heavy cream
2 c. diced cooked chicken
1/2 c. grated Parmesan cheese

Cook spaghetti; drain and keep hot. Melt 2 tablespoons butter in frying pan. Sauté mushrooms until golden brown. Melt 1/4 cup butter in large saucepan; remove from heat. Blend in flour, salt and pepper. Stir in chicken stock slowly. Cook over low heat, stirring constantly, until sauce thickens and boils 1 minute. Remove from heat. Stir in sherry and cream slowly. Combine sauce, mushrooms, chicken and spaghetti; spoon into greased 2-quart casserole and sprinkle cheese over top.

Bake at 425°F for 15 to 20 minutes, until bubbly and brown on top.

Serves 6 to 8.