(Serves 12)

4 chicken breasts, cooked and cut into bite size pieces
3 tbsp. of butter
3 tbsp. flour
2 c. chicken stock
1 c. milk
4 tbsp. sherry (can be left out if desired)
1/2 lb. spaghetti, cooked
1 lb. mushrooms, sliced and sauteed (or substitute 2 cans of sliced mushrooms, or leave out altogether)
1 tsp. salt (season to your taste)
1 tsp. pepper
1/2 c. Parmesan cheese

Have an 11 x 13 x 2 quart casserole dish ready. Melt butter in large fry pan, add flour and stir until blended. Add chicken stock and stir with whisk to remove any lumps. Cook until thickened and season with salt and pepper. Add milk and sherry. Add half the sauce to the chicken, and add the remainder sauce to the spaghetti in casserole dish. Add chicken and sauce to spaghetti, gently fold together to evenly distribute the chicken. Sprinkle Parmesan cheese on top of casserole. Bake at 350 degrees for 20 minutes or until bubbling throughout.