7 to 8 oz. pkg. spaghetti
2 c. sliced fresh mushrooms
4 tbsp. butter
2 tbsp. flour
2 c. chicken broth
1 c. light cream/evaporated milk
3 tbsp. sherry (optional)
1 tsp. salt
1/8 tsp. nutmeg
Dash pepper
3 c. cooked, cubed chicken or turkey
1/4 c. grated Parmesan cheese

Cook spaghetti as directed on package; drain. In fry pan, cook mushrooms in 2 tablespoons butter until tender. Add to spaghetti.

In same pan, melt remaining 2 tablespoons butter; blend in flour. Stir in chicken broth. Cook, stirring constantly until sauce thickens; boil 1 minute. Remove from heat; stir in cream, sherry and seasonings. Pour half of sauce into spaghetti and mushrooms. Stir chicken into remaining sauce.

Turn spaghetti mixture into greased 12x8 inch baking dish or shallow 2 quart casserole. Make a well in the center. Pour chicken mixture into well. Sprinkle with cheese. Bake at 375, uncovered, 30 minutes or until heated through.

4 to 6 servings. May be prepared, covered and refrigerated day ahead. Bake, uncovered, 40 minutes.