4 c. cooked chicken, boned and cut into pieces
2 lb. fresh mushrooms
16 oz. spaghetti pasta
12 tbsp. butter
12 tbsp. flour
1 c. chicken stock
1 c. white wine
1 c. light cream
1/2 c. sherry
1 c. Parmesan cheese
Salt
Pepper
Nutmeg

Saut e sliced mushrooms in 4 tablespoons melted butter and sherry, generously sprinkling with ground nutmeg. Prepare Beloute Sauce by melting 8 tablespoons butter, stirring in 12 tablespoons flour then add chicken stock, wine, and cream. Salt and pepper to taste. Cook pasta in salted water as per package directions.

Toss pasta, chicken, mushrooms, and sauce, blending well. I add 1/2 cup of Parmesan cheese and mix well. Place in casserole - one large or two smaller ones. Sprinkle with remaining cheese. Bake at 400 degrees for about 30 minutes, uncovered.