Simmer chicken in a 2 qt. saucepan covered with water until tender. Remove chicken to cool, reserve chicken stock and add chicken bouillon or chicken stock base to richen. Slice chicken into small strips & set aside.
2
Cook spaghetti according to package instructions--remove and rinse with cold water before it reaches al dente stage as it will continue to soften when baking. Drain and set aside.
3
Saute mushrooms in a small amount of butter or olive oil until tender; set aside.
4
Melt 1/2 stick of butter in medium saucepan; stir in flour over medium heat until smooth and bubbly. Add 1 cup reserved chicken stock and cook over medium heat stirring constantly until thickened. Remove from heat and add cream, sherry, mushrooms, chicken and spaghetti, stirring until completely covered with sauce.
5
Pour mixture into ungreased 2 quart casserole. Top with 1/2 cup of parmesan cheese. Bake in preheated 350 degree oven for 30 minutes. Serve immediately.
