Susan's Chicken Spaghetti in a White Sauce

4 chicken breasts chopped
(Or one rotisserie chicken)
1/2 cup butter
1 cup mushrooms sliced
1 cup onion chopped
1 cup celery chopped
1 pint half and half
(fat free works perfectly well!)
2 T dry white wine
2 T cooking sherry
S/P to taste
Parm Cheese
6 oz. spaghetti

Melt butter in skillet and saute vegetables until soft.
Add chicken, half and half, sherry, wine, s/p.
Heat to almost boiling.
Mix 2 T of flour to make a paste.
Add paste to chicken mixture and simmer for 5 minutes.

Cook spaghetti, drain, rinse and place in butter shallow casserole dish. Pour chicken mixture into dish and gently stir noodles into mixture. Spring top with parm.