Serves: 6-8

Preheat oven to 350 º degrees. Melt butter in large saucepan over low heat. Blend in flour, salt and pepper to make a roux. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in chicken broth, milk, sour cream, whipping cream, parsley and curry powder. Simmer over medium heat for one minute, stirring constantly. Add cooked spaghetti, chicken and mushrooms. Pour into lightly greased 2-qt casserole dish. Sprinkle with grated parmesan cheese. Make uncovered for 30 minutes or until bubbly. To brown, place briefly under broiler.