1 (8-oz) package spaghetti
1 cup sliced fresh mushrooms
1 small onion, thinly sliced
¼ cup butter or margarine
¼ cup all-purpose flour
1 tsp salt
½ tsp poultry seasoning
¼ tsp pepper
2 cups chicken broth
½ cup whipping cream
3-1/2 cups diced cooked chicken
1 cup (4 oz) shredded sharp Cheddar Cheese
Cook spaghetti according to package directions; drain and set aside.
Sauté mushrooms and onion in butter in a large saucepan until tender. Add flour, salt, poultry seasoning and pepper; stir well. Cook 1 minute, stirring constantly. Gradually add broth, cook over medium heat, stirring constantly until thickened and bubbly. Add cream and stir until smooth. Stir in chicken.
Place half of spaghetti in a greased shallow 2-quart casserole. Spoon half of chicken mixture over spaghetti. Repeat layers. Bake, uncovered, at 350 degrees for 20 minutes.
Sprinkle with Cheddar cheese, and bake an additional 5 minutes.