Chicken Tertrazzini

1 package (7 oz) spaghetti, broken into thirds
1/4 cup butter or margarine (or 2 tbs, for less calories)
1/4 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 cup chicken broth
1 cup whipping (heavy) cream (can substitute skim milk)
2 tbs. dry sherry or water
2 cups cubed cooked chicken or turkey
1 jar (4.5 oz) sliced mushrooms, drained
1/2 cup grated parmesan cheese

1) Heat oven to 350 degrees.

2) Cook and drain spaghetti as directed

3) Meanwhile, in 2-quart saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute.

4) Stir in spaghetti, sherry, chicken, and mushrooms into sauce. Pour over spaghetti mixture into ungreased casserole dish. Sprinkle with cheese.

5) Bake uncovered about 30 minutes or until bubbly in center.

From Betty Crocker Cookbook, New Edition