6 Tablespoons Butter
4 Tablespoons Flour
½ Teaspoon Salt
2¾ Cup Milk
1 Cup Chicken Broth
¼ Cup Sherry
3 Cups Chicken
, cooked and cubed
¼ - ½ Cup Mushrooms
¼ - ½ Cup Parmesan Cheese
Scauce: Melt butter over low heat, add flour. Stir until smooth. Slowly add milk, sherry, and a little less than ½ cup of chicken broth. Srir constantly at a low boil until slightly thick. Set aside.
In small bowl beat eggs and add ½ cup of the milk. Slowly add to sauce and heat. Do not boil. Set aside.
To four cups cooked spaghetti, add ½ cup of the sauce mixing well. Put in baking dish (13" x 9")
Add 1½ cups sauce to chicken and mushrooms. Mix well.
Place chicken and mushroom mixture over spagetti. Sprinkle with parmesean cheese. Pour leftover sauce over top.
Bake for 45 minutes at 300º covered.