3/4 lb. spaghetti
1/4 lb. butter
1 lb. mushrooms, sliced
5 tbsp. flour
3 c. fresh or canned chicken broth
1 1/2 c. heavy cream or skim milk
1 1/2 tsp. salt
1/2 tsp. white pepper
1/8 tsp. nutmeg
4 tbsp. dry sherry
1/2 c. grated Swiss cheese or Parmesan cheese
4 c. cooked chicken or turkey, cut julienne
1/4 c. grated Parmesan cheese

Cook the spaghetti in salted water 2 minutes less than package directs; drain. Melt half the butter in a skillet; saute the mushrooms 5 minutes. Melt the remaining butter in a saucepan; stir in the flour until smooth. Gradually add the broth and cream, STIRRING STEADILY TO THE BOILING POINT. Cook over low heat 10 minutes. Stir in the salt, pepper, nutmeg, sherry; and Swiss cheese until cheese melts.

Mix half the sauce with the spaghetti and mushrooms; mix remaining sauce with the chicken. In two 1 1/2 quart casseroles, or 1 casserole and 1 freezer container, spread layer of the spaghetti mixture and chicken mixture. Cool quickly and freeze 1 casserole.

For tonight's dinner: Sprinkle casserole with the Parmesan cheese. Bake in a preheated 350 degree oven for 20 minutes or until browned; takes longer. To serve from frozen state: Place covered casserole in a preheated 300 degree oven for 20 minutes. Remove cover, sprinkle with 1/4 cup Parmesan cheese and raise temperature to 350 degrees. Bake 20 minutes until browned and hot. Serves 4-5 each time.