2 c. (8 oz.) uncooked spaghetti
2 c. (1 pt.) sliced mushrooms or 1 c. canned
4 tbsp. butter
2 tbsp. flour
2 c. chicken broth
1 c. light cream
3 tbsp. cooking sherry
1 tsp. salt
1/8 tsp. nutmeg
Dash of pepper
3 c. cubed, cooked chicken or turkey
1/4 c. grated Parmesan cheese

Preheat oven to 375 degrees. Cook spaghetti as directed on package and drain. Meanwhile, in skillet cook mushrooms in 2 tablespoons butter until tender. Add to cooked spaghetti. In same skillet melt remaining 2 tablespoons butter and blend in flour. Gradually stir in chicken broth. Cook, stirring constantly, until sauce boils and thickens. Remove from heat; stir in cream, sherry, salt, nutmeg and pepper. Add half the sauce to spaghetti and mushrooms. Place spaghetti mixture in greased 12"x8" pan. Add chicken to remaining sauce. Make a well in center of spaghetti and place chicken mixture in it. Sprinkle Parmesan cheese on top. Bake, uncovered about 30 minutes or until lightly browned and heated through. 6 to 8 servings.