4 tbsp. butter
4 tbsp. flour
1/4 tsp. nutmeg
4 tbsp. butter
1/2 lb. mushrooms (or 1 can)
1 lb. cooked spaghetti
1 tsp. salt
1/8 tsp. pepper
2 1/2 c. chicken stock
1 tsp. lemon juice
1 1/2 c. cooked chicken cut up
2/3 c. Parmesan cheese

Blend flour and seasonings in melted butter in medium saucepan. Add chicken stock and stir until thick and smooth. Saute mushrooms in butter until tender and add lemon juice. Stir mushrooms and chicken into sauce.

Toss spaghetti, 1/3 cup cheese and sauce in casserole top with remaining cheese. Brown until bubbly (350 degrees 10 to 15 minutes). May be served immediately after tossing.