Tetrazzini

2 tbsp Margarine
2 tbsp Flour
1/2 tsp Salt
1 cup Milk
1 cup Half and Half
1 Chicken Bouillon Cube
1/3 cup Parmesan cheese, grated
3 oz Spaghetti
1 can cooked Chicken
1 small can Sliced Mushrooms, not drained.

Cook and drain Spaghetti. Melt the margarine, blend in flour and salt. Remove from heat and add the milk and the half and half. Return to heat and stir continuously until mixture thickens and is smooth. Add the bouillon cube, half the cheese, spaghetti, chicken, and mushrooms. Stir carefully to blend. Pour mixture into an oiled 1 quart casserole dish and sprinkle the remaining cheese over the top. Bake at 375 degrees until the edges are bubbly and the top is browned, about 30 minutes.