Chicken Tetrazzini

1 pkg (8oz) spaghetti, broken into pieces
1/4 cup butter
1/4 cup all purpose flour
3/4 tsp salt
1/4 tsp ground pepper
1 cup chicken broth
1 cup heavy cream
2 tbsp sherry
1 can (4.5oz) sliced mushrooms, drained
2 cups chopped cooked chicken
1/2 cup Parmesan cheese

1. Preheat oven to 350. Lightly grease a 9x13" baking dish. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook 8-10 minutes or until al dente; drain.

2. Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring until smooth. Remove from heat and gradually stir in chicken broth and cream. Return to heat and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms and chicken.

3. Pour mixture into the prepared baking dish and top with Parmesan. Bake 30 minutes until bubbly and lightly browned.

Serves 6.