2 cups sliced mushrooms

1/4 cup butter or margarine

1/4 cup all-purpose flour

2 cups chicken broth

1/4 cup light cream or milk

1 tablespoon chopped fresh parsley

1 teaspoon salt

1/8 to 1/4 teaspoon ground nutmeg

1/4 teaspoon pepper

3 tablespoons dry white wine, optional

3 cups cubed cooked chicken

8 oz. spaghetti, cooked and drained

3/4 cup shredded Parmesan cheese

parsley

In a skillet, cook mushrooms in butter until tender.  Stir in flour; gradually add the chicken broth,  Cook, stirring occasionally until sauce comes to a boil.  Removed from heat; stir in cream, parsley, salt, nutmeg, pepper, and wine if desired.

 Fold in the chicken and spaghetti.  Turn into a greased 12-in x 8-in x 2-in. baking dish; sprinkle with Parmesan cheese. 

Bake, uncovered, at 350 degrees for 30 minutes, or until heated through.  Garnish with parsley.  Yield: 8 servings.