|Spaghetti||8 Ounce (Uncooked)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Unsifted all purpose flour||1⁄4 Cup (4 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Heavy cream/Whipping cream||1 Cup (16 tbs)|
|Shredded gruyere cheese/Shredded swiss cheese||1⁄3 Cup (5.33 tbs)|
|White pepper||1 Dash|
|Canned sliced mushrooms||8 Ounce, drained (1 1/2 Cups)|
|Diced cooked chicken||3 Cup (48 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
Cook spaghetti according to package directions; drain.
Meanwhile, saute onion in butter or margarine until tender, but not brown; blend in flour.
Gradually add chicken broth and cream.
Cook, stirring constantly, over low heat until sauce thickens.
Mix in Gruyere or Swiss cheese, sherry (if desired) salt and pepper; heat and stir until cheese melts.
Remove from heat and stir in chicken.
Add spaghetti to the sauce; toss mixture until well coated.
Turn into buttered 2-quart casserole.
Sprinkle Parmesan cheese on top.
Broil 3 to 4 inches from source of heat 5 to 7 minutes, or until lightly brown.