Chicken Tetrazzini

8 oz. spaghetti, cooked
2 c. cooked chicken
1/4 c. butter
1/2 c. chopped onion
1/4 c. flour
1 c. chicken broth
1 c. light cream or milk
1/3 c. shredded Swiss cheese
1/4 tsp. dry mustard
1/8 tsp. pepper
2 tbsp. dry sherry (optional)
6 oz. can mushrooms, drained
1/3 c. Parmesan cheese

Saute onion in butter until crisp tender; blend in flour.  Graduallly add broth and cream; cook over low heat, stirring frequently, until sauce thickens.  Add Swiss Cheese, Mustard, pepper and sherry; stir and heat until cheese melts.  Add chicken and mushrooms.

Combine hot sauce with spaghetti in 1 1/2 quart casserole dish.  Sprinkle with Parmesan and broil 4-4 inches from heat 4 minutes or until lightly brown.

6 Servings.  Tip:  Ham can be substituted for chicken.

Sue Norman