"Bite sized chicken prepared with mushrooms in a cream sauce served over pasta and topped with cheese. YUM! This recipe has been in the family since I was a child. I've had it made other ways but still feel this is the BEST recipe ever!"
In a medium sized saucepan melt butter; add mushrooms and cook briskly, sitting often until cooked (about 5 minutes). Stir in flour. Turn off the heat and gradually stir in the half & half, keeping mixture smooth. Cook over moderate heat, stirring constantly, until thickened and bubbly - sauce will be on the thin side. Turn off the heat and stir in the sherry, 1/4 c of the parmesan, the chicken and salt & pepper to taste. (If you are preparing this ahead, stop at this stage, cool, cover and refridgerate for up to 12 hours, then follow remaining directions) Meanwhile, cook spaghetti and drain. Spread in a lightly greased shallow 3 qt broiler proof dish. Make sure sauce is hot and pour over spaghetti and mix. Sprinkle remaining parmesan cheese over all. Broil 6-8 inches from heat until cheese is lightly browned.