Chicken Tetrazinni

1/4 C. Margarine                                  
1/4 C. Flour                                           1 - 8 oz. Pkg Spaghetti
1/2 tsp. salt                                            2 C. Diced Cooked Chicken
1 C Chicken Broth                                 3 oz sliced mushrooms sauted in butter
1 C Whipping Cream                             1/2 C. Grated Parmesan Cheese

Melt Butter and add flour and seasonings. Stir until smooth.  Remove from heat - add broth and cream. Stir until boiling.  Cook 1 minute.  Add sherry, chicken and cooked spaghetti.  Pour into 2 qt. casserole.  Sprinkle with cheese.  Bake at 350 for 30 minutes.

Kathy Blair