1 stewing chicken
1/2 bay leaf
1 thick slice onion
1/4 lb. thin spaghetti
1/2 c. butter
1/4 lb. mushrooms, sliced
Sm. can cream
1 c. milk
1 1/2 tbsp. sherry
1 1/2 tbsp. white wine
Salt
Pepper
2 tbsp. flour
3 tbsp. butter
Parmesan cheese

Simmer chicken with onion and bay leaf in just enough water to cover the chicken. When tender, bone and dice. Cook spaghetti until tender; rinse in cold water and drain. Spread on bottom of shallow buttered lasagna pan or 13x9x2-inch baking dish.

While spaghetti is cooking, prepare the sauce. Saute the mushrooms in 1/2 cup butter; add meat, cream, milk and wines. Season with salt and pepper to taste. Heat almost to boiling. Melt 3 tablespoons butter; add flour until pasty. Stir into chicken; cook until slightly thick. Simmer 5 minutes. Pour over spaghetti; top with Parmesan cheese. Bake in 375 degree oven for 20 minutes. Let stand for 5 minutes. Great with French bread and a green salad.