1 stick butter
2 tbsp. grated onion
2 tbsp. flour
2 c. chicken broth
1 c. half and half
2 tbsp. dry sherry
1 c. grated Swiss
1/4 lb. sliced mushrooms
1/4 lb. thin spaghetti, cooked & drained
2 c. cooked chicken
1/2 c. Parmesan cheese
Salt & pepper

Melt 1/2 butter in skillet. Saute onion 5 minutes. Blend in flour gradually add broth, stirring until boiling point. Mix in salt and pepper, sherry and Swiss cheese. Cook slowly 10 minutes. Melt remaining butter in a skillet and saute mushrooms 5 minutes. Add cooked spaghetti and 1/2 of the sauce. Mix together lightly. Pour into buttered casserole dish. Mix chicken with remaining sauce and pour over spaghetti. Sprinkle with Parmesan cheese. Bake until bubbly at 325 degrees about 1/2 hour.