1 (8 oz.) pkg. spaghetti
8 oz. fresh mushrooms (or 1 can mushrooms)
4 tbsp. butter
2 tbsp. flour
2 c. chicken broth
1 c. evaporated milk or light cream
1 tsp. salt
1/8 tsp. nutmeg
Dash pepper
3 c. chicken or turkey, cooked & cubed
1/4 c. Parmesan cheese, grated

Cook spaghetti as directed on package; drain. In large skillet, cook mushrooms in 2 tablespoons butter until tender. Add to spaghetti. Heat oven to 375 degrees. In same skillet, melt remaining 2 tablespoons butter; blend in flour. Stir in chicken broth. Heat, stirring until thickened. Boil 1 minute. Remove from heat. Stir in cream and seasonings. Pour half of sauce into spaghetti. Stir chicken into remaining sauce. Turn spaghetti mixture into greased 12 x 8- inch pan. Make a well in center. Pour chicken mixture into well. Sprinkle with cheese. Bake at 375 degrees for 30 minutes, or heat in microwave 9 to 12 minutes.