1 (8 oz.) pkg. spaghetti, cooked
1/2 c. chopped onion
1/4 c. butter
1/4 c. flour
2 pkgs. MBT chicken broth
1 c. water
1 c. heavy cream
2 c. diced, cooked chicken
1 jar sliced mushrooms
1/2 c. shredded Swiss cheese
2 tbsp. sherry (opt.)
1/3 c. Parmesan cheese

Saute onion in butter until tender. Stir in flour and MBT. Blend in water and cream, heat until thickened. Add chicken, mushrooms, Swiss cheese and sherry, mixing well. Combine cooked spaghetti. Pour into a 2 quart casserole. Sprinkle with Parmesan. Bake at 350 degrees for 30 minutes. Makes 6 to 8 servings. May be made up ahead, refrigerated and baked later.