Chicken Tetrazzini

8 oz. spaghetti, broken in pieces
5 Tbsp. butter
6 Tbsp. flour
3 cups chicken broth
1 cup light cream
1 tsp. salt
Pepper
3 cups chicken, cooked & cubed
1 small can sliced mushrooms
½ cup grated parmesan cheese
½ cup shredded cheddar cheese

Cook spaghetti until tender; drain and set aside.

Melt butter in a medium sauce pan. Blend in flour and stir until smooth. Slowly add broth to flour mixture while stirring. Add cream and cook until thick & bubbly. Remove from heat and add salt, pepper, spaghetti, chicken and mushrooms.

Place in a casserole dish, sprinkle with parmesan and cheddar cheese.

Bake at 350° for 30 minutes or until bubbly and light brown.