1/2 c. butter
1/2 c. flour
1 c. hot chicken broth
1/8 tsp. nutmeg
1/4 c. dry sherry
Salt and pepper
3/4 c. heavy cream
1/2 lb. fresh mushrooms, sliced or 2 (4 oz.) cans, drained
1 lb. thin spaghetti
2-3 c. diced, cooked chicken
1/2 c. Parmesan or Romano cheese

Heat 1/2 cup butter and stir in flour. Combine milk and chicken broth, stir into flour mixture. Cook, stirring until sauce is smooth and thickened. Blend in salt, pepper, nutmeg and sherry.

Stir in cream. Remove from heat. Cook and drain spaghetti. Saute mushrooms.

Mix half the sauce with spaghetti and mushrooms. Place in shallow baking dish. Make a well in the center of the spaghetti mixture. Mix remaining sauce with chicken and pour into well. Sprinkle with cheese.

Bake 400 degrees for 20 minutes.

Serves 6-8.