Chicken Tetrazzini

6 tablespoons butter or margarine
3 tablespoons olive oil
1/2 pound fresh mushrooms (cleaned and sliced)
4 tablespoon flour
2 cups chicken broth
1 cup heavy cream
2 tablespoons dry sherry
3/4 cups grated Parmesan cheese
1/8 teaspoon ground nutmeg
3 cups cubed cooked chicken
1/2 pound spaghetti or vermicelli (cooked and drained)
1/4 cup Italian-style bread crumbs

Heat 4 tablespoons of the butter and oil in a large saucepan and saute the mushrooms for 5 minutes. Remove the mushrooms with a slotted spoon and reserve.

Add the flour to the remaining juices and stir to form a roux. Cook until bubbly. Slowly add the chicken broth and cook until thickened.

Remove from the heat and add the cream, sherry Parmesan, and nutmeg. Stir until the cheese melts.

Add the chicken and reserved mushrooms and stir well. Combine with the cooked spaghetti and place in a greased 3-quart baking dish. Melt 2 tablespoons of butter and toss with the bread crumbs. Sprinkle over the casserole.

Bake at 375 degrees F. for 25 to 30 minutes.