1/2 c. flour
1/2 c. butter
1 tsp. salt
1/4 tsp. pepper
4 c. broth
1/2 c. whipping cream or half & half
1 c. cream mushroom soup
4 c. chopped chicken
2. mushrooms
2 tbsp. butter
1/2 c. parmesan cheese
8 oz. cooked spaghetti

Cook, debone, and chop the chicken. Sauté mushrooms in 2 Tbsp. butter. Cook spaghetti, drain and add a dab of butter set aside. Measure and melt the 1/2 c. butter over low heat in a large kettle. Add flour and seasonings bring to a boil for full minute. Add broth and bring back to a boil, cook till thickened. Reduce heat to low. Stir in cream and soup. Add mushrooms, chicken, and spaghetti, mix well. Pour into a greased 13 x 9 pan. Sprinkle with cheese.

Bake 30 minutes at 425°F oven.