8 oz. spaghetti broken up
1/4 c. butter
1/2 c. flour
2 3/4 c. chicken broth
1 c. half and half
1/4 c. white wine

Dash of pepper 1 (6 oz.) jar sliced mushrooms 1/4 c. chopped green pepper 3 c. diced cooked chicken 1/2 c. Parmesan cheese

Cook spaghetti until just tender, drain. Melt butter and blend in flour. Stir broth into mixture. Add cream. Cook and stir until it thickens and bubbles. Remove from heat. Add wine and remaining ingredients except Parmesan cheese. Put in a 9 x 13 inch casserole and sprinkle with cheese. Bake at 350 degrees for 30 minutes.