1/4 c. butter
1 tsp. salt
1/8 tsp. pepper
1/4 c. flour
1/4 tsp. garlic salt
2 c. milk
2 c. Half and Half
2 chicken bouillon cubes
1/3 c. sherry (optional)
2/3 c. Parmesan cheese
8 oz. cooked spaghetti
2 c. cooked chicken
3 oz. undrained mushrooms

Melt butter, blend in flour, salt, garlic and pepper. Add milk, Half and Half and bouillon cubes. Cook, stirring constantly until thick. Add sherry, 1/3 cup Parmesan, spaghetti, chicken and mushrooms, stir carefully. Pour into 2 quart casserole or 9 x 13 inch pan. (Freeze if you wish). Cover with remaining 1/3 cup Parmesan. Bake at 375 degrees for 1/2 hour.