12 oz. spaghetti
1 1/2 tbsp. salt
5 qts. boiling water
1 med. chopped onion
1/4 c. butter
1/4 c. flour
1 1/2 c. chicken broth
1 c. cream
1 tsp. salt
1/8 tsp. ground black pepper
1/2 c. dry vermouth or chicken broth
3/4 c. grated Parmesan cheese
1/2 lb. mushrooms, sliced or 1 (4 oz.) can, drained
2 tbsp. butter
3 c. cooked chicken or turkey pieces

Gradually add spaghetti and 1 1/2 teaspoon salt to rapidly boiling water, so that water continues to boil. Cook uncovered, stirring occasionally until tender, then drain well. In saucepan, saute onion in 1/4 cup butter until almost tender; stir in flour. Gradually add broth and cream. Cook over low heat, stirring constantly until sauce boils. Add 1 teaspoon salt, pepper, vermouth and 1/4 cup of the cheese; set aside.

In large skillet, saute mushrooms in 2 tablespoons butter until brown. Combine spaghetti, mushrooms, chicken or turkey in greased 2 1/2 quart shallow casserole dish. Pour sauce on top and sprinkle with remaining cheese. Bake in 350 degrees oven until bubbly and brown on top (about 45 minutes).