1/2 cup finely chopped onion
1 clove garlic, minced
1 (4 oz) can sliced mushrooms, drained, reserving liquid
4 tbs butter or margarine
4 tbs flour
1-1/2 tsp salt
1/8 tsp ground black pepper
2 cups chicken broth
2 cups diced cooked chicken
1 (16 oz) diced tomatoes, undrained
1 cup shredded sharp cheese
1 tbs salt
3 quarts boiling water
8 oz spaghetti
1/2 cup buttered breadcrumbs

Sauté onion, garlic, and mushrooms in butter until soft; blend in flour, 1-1/2 tsp salt, and pepper. Add broth and reserved mushroom liquid; cook, stirring constantly, until thickened. Mix in chicken, tomatoes, and cheese. Meanwhile add 1 tbs salt to rapidly boiling water. (One tbs oil may also be added.) Gradually add spaghetti so that water continues to boil. Cook uncovered, stirring occasionally, 8 minutes. Drain in colander. Combine spaghetti and chicken mixture in 2-1/2-quart baking dish; top with buttered crumbs. Bake at 375 degrees F. about 25 minutes or until nicely browned. Serves 6