Chicken Tetrazzini

• 3 cups cooked diced chicken
• 4 ounces thin spaghetti, cooked as directed on package
• 1/4 to 1/2 cup slivered almonds, toasted*
• 1 can (10 3/4 ounces) condensed cream of mushroom soup
• 1 teaspoon Worcestershire sauce
• 1/8 teaspoon nutmeg
• 1/2 cup mayonnaise
• 1/4 cup sherry
• 1/4 cup whipping cream, whipped
• 1/4 cup grated Parmesan cheese

Place spaghetti in a buttered 2-quart casserole. Spread chicken over spaghetti. Sprinkle with the toasted almonds.

Combine soup, Worcestershire sauce, nutmeg, mayonnaise, sherry, and whipped cream. Pour over casserole. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.