1/4 c. butter
1/4 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 c. chicken broth (canned or 1 bouillon cube dissolved in 1 cup water)
1 c. whipping cream
2 tbsp. sherry
1 (7 oz.) pkg. spaghetti, cooked and drained
2 c. chicken and turkey, cooked and cubed
1 (3 oz.) can mushrooms, sliced and drained
1/2 c. grated Parmesan cheese

Preheat oven to 350 degrees. Melt butter in small saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Stir in broth and cream. Heat to boiling, stirring constantly, for one minute. Stir in wine and set aside.

In ungreased 2-quart casserole, layer spaghetti, mushrooms, and chicken. Pour sauce slowly over layers. It helps the sauce seep through, if a few holes are poked with a knife. Sprinkle with cheese.

Bake, uncovered, 30 minutes or until bubbly. To brown, place briefly under broiler. Yield: 6 servings.