8 oz. fettucini noodles
1/4 c. butter
1/4 c. flour
1 tsp. salt
1/2 tsp. white pepper
1/2 tsp. nutmeg
2 c. chicken broth
1 c. cream
1 c. grated Parmesan cheese
4 cooked & cubed chicken breasts
1/2 lb. sliced mushrooms
1 can water chestnuts, sliced
1/2 c. slivered almonds

Break fettucini noodles in 4 inch pieces. Cook and drain sauce. Melt butter. When bubbly add flour, salt, pepper and nutmeg. Add broth, then cream. Bring to a boil. Add 3/4 cup Parmesan and stir until cheese melts. Add chicken, mushrooms and water chestnuts. Pour over noodles and mix well. Add all to well buttered baking dish. Sprinkle remaining cheese and slivered almonds over top. Freeze or bake at 350 degrees for 25-30 minutes.