8 oz. pkg. spaghetti
3 tbsp. flour
3/4 c. half and half
1 tbsp. chopped fresh parsley
1/8 tsp. nutmeg
3 c. cubed, cooked chicken
4 1/2 oz. jar Green Giant sliced mushrooms, drained
1/2 c. grated Parmesan cheese
Chopped fresh parsley, if desired
1/4 c. butter
2 c. chicken broth
3 tbsp. sherry
1 tsp. salt
Dash of pepper

Heat oven to 350 degrees. Cook spaghetti as directed on package, set aside. In Dutch oven, melt butter. Stir in flour. Add chicken broth; cook, stirring constantly until sauce is thickened. Remove from heat, stir in half and half, sherry, parsley, salt, nutmeg and pepper. Toss chicken, mushrooms and cooked spaghetti into sauce. Turn mixture into 13 x 9 inch pan. Sprinkle with Parmesan cheese.

Bake at 350 degrees for 30 to 40 minutes or until thoroughly heated. Garnish with parsley before serving, if desired. Makes 8 servings. Can be made the day before serving. Refrigerate and bake 1 hour before serving time.