1/4 c. butter
1/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 c. plus 2 tbsp. chicken broth
1 c. whipping cream (or evaporated milk)
1/2 lb. spaghetti, cooked & drained
2 c. cubed, cooked, white meat of chicken
1 can (4 oz.) mushrooms
1/2 c. grated Parmesan cheese

Heat oven to 350 degrees. Melt butter in large saucepan over low heat. Blend in flour and seasoning. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in spaghetti, chicken and mushrooms.

Pour into ungreased 2 quart casserole. Sprinkle with cheese. Bake uncovered 30 minutes or until bubbly. Serves 6.

Cook 4 to 5 chicken breasts in water to cover with salt, carrot and celery added for flavor. Cook until it pulls easily from bone. Strain broth and measure for recipe, cool chicken enough to handle and cube and measure.