1/4 c. butter
1/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 c. chicken broth
1 (13 oz.) can evaporated milk
2 tbsp. sweet vermouth
8 oz. spaghetti, cooked and drained
2 c. cubed cooked chicken or turkey
1/2 c. grated Parmesan cheese

Heat oven to 350 degrees. Melt butter over low heat. Blend in flour and seasonings. Cook, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly for 1 minute. Add vermouth. Stir in spaghetti and chicken. Pour into a 9x13x2 inch baking dish. Sprinkle with Parmesan cheese. Bake 30 minutes or until bubbly in center. 6 servings.