8 oz. uncooked spaghetti
1/4 c. butter
8 oz. fresh mushrooms, sliced (1 1/4 c.)
3 tbsp. flour
2 c. chicken broth
3/4 c. half and half
3 tbsp. dry sherry (optional)
1 tbsp. chopped parsley
1/2 tsp. salt
1/8 tsp. nutmeg
Dash pepper
3 c. cubed, cooked chicken
3/4 c. grated Parmesan cheese

Cook spaghetti. Drain; rinse with hot water. Keep warm.

Heat oven to 350 degrees. Melt butter in Dutch oven or large saucepan over medium heat. Add mushrooms, cook until tender. Stir in flour; cook 1 minute or until smooth and bubbly, stirring constantly. Gradually stir in chicken broth. Cook over medium heat until slightly thickened and bubbly, stirring constantly.

Remove from heat. Stir in half and half, sherry, parsley, salt, nutmeg and pepper. Add chicken and cooked spaghetti; toss with sauce.

Place in 9x13 baking dish; sprinkle with Parmesan cheese. Bake at 350 degrees for 30-35 minutes.