Chicken Tetrazzini 2

2 c. Mornay Sauce
2 c. medium cream sauce
1 1/2 qt. cooked spaghetti, well drained
4 c. cooked chicken (large pieces)
1/2 c. sauteed mushrooms
1/2 c. dry sherry

Mix all ingredients in well buttered dish (shallow). Cover generously with Parmesan cheese. Sprinkle with paprika. Bake at 350 until brown and bubbly.

Mornay Sauce:
1/4 lb. butter
1 c. flour
4 c. milk
2 lb. Velveeta cheese

Medium Sauce:
2 Tbsp. butter
2 Tbsp. flour
1/2 tsp. salt
1 c. milk

Mix and cook as for any sauce.