6 whole chicken breasts, boned, halved
1/4 c. Mazola butter
2 c. chopped onions
1/4 c. Argo or Kingsford's cornstarch
1/2 tsp. salt
1/4 tsp. pepper
1 c. dry sherry]
4 c. milk
3 c. water
12 chicken flavor bouillon cubes
1 lb. 8 oz. spaghetti cooked 8 min., drained
12 slices Swiss cheese
12 slices boiled ham

In Dutch oven brown chicken, a few pieces at a time, in butter over medium heat 15 minutes or until tender. Remove chicken. Add onions; cook 5 minutes.

Mix cornstarch, salt and pepper. Gradually stir in sherry until smooth. Add to onions with next 3 ingredients. Stirring constantly, bring to boil over medium heat; boil 1 minute.

Grease 6 quart shallow baking pan or two 3 quart casseroles. Add spaghetti. Pour on sauce; toss. Roll cheese inside ham. Arrange with chicken over spaghetti. Bake tightly covered in 325 degree F. oven 45 to 60 minutes or until hot. Makes 12 servings.

Or, prepare the day before but do not bake. Cover; refrigerate. To serve, bake 1 1/2 to 1 3/4 hours.