1 sm. can (2/3 c.) evaporated milk
1 c. chicken broth
6 tbsp. butter, divided
1/2 lb. sliced mushrooms (or canned)
1 tbsp. flour
1 tsp. salt
1/2 tsp. Accent
1 c. soft bread crumbs
Paprika
1/4 tsp. Tabasco
2 tbsp. sherry wine
2 c. diced, cooked chicken
2 c. cooked spaghetti
1/4 c. grated Parmesan cheese

Combine milk and broth. Melt 4 tablespoons butter in saucepan. Add mushrooms (if fresh, cook over low heat 5 minutes). Add flour, salt and Accent. Ad evaporated milk mixture and cook, stirring until mixture thickens and comes to a boil. Add Tabasco, wine, chicken. Reheat, add all to hot cooked spaghetti in shallow baking dish. Toss lightly. Melt remaining 2 tablespoons butter, add bread crumbs and toss. Sprinkle over casserole. Sprinkle with Parmesan cheese and paprika. Bake at 375 degrees for 15 minutes until lightly brown.

Serves 4.