Chicken Tetrazzini
["8 oz. thin spaghetti", "2 Tbsp. butter or chicken fat", "1/4 lb. fresh mushrooms, sliced", "1/4 c. butter or chicken fat", "1/4 c. flour", "1 1/4 tsp. salt", "1/8 tsp. pepper", "2 1/2 c. chicken stock", "3 Tbsp. sherry", "1/2 c. heavy cream", "2 c. diced cooked chicken", "1/2 c. grated Parmesan cheese"]
["Cook spaghetti; drain and keep hot. Melt 2 tablespoons butter in frying pan. Saut mushrooms until golden brown. Melt 1/4 cup butter in large saucepan; remove from heat. Blend in flour, salt and pepper. Stir in chicken stock slowly. Cook over low heat, stirring constantly, until sauce thickens and boils 1 minute. Remove from heat. Stir in sherry and cream slowly. Combine sauce, mushrooms, chicken and spaghetti; spoon into greased 2-quart casserole and sprinkle cheese over top. Bake at 425\u00b0 for 15 to 20 minutes, until bubbly and brown on top. Serves 6 to 8."]
["thin spaghetti", "butter", "fresh mushrooms", "butter", "flour", "salt", "pepper", "chicken stock", "sherry", "heavy cream", "chicken", "Parmesan cheese"]