Chicken Tetrazzini

4 boneless skinless chicken breasts, chopped and cooked
8 ounces spaghetti
2 cups sliced fresh mushrooms
1/2 cup sliced green onions (4)
2 tablespoons butter
1/4 cup all-purpose flour
1/8 teaspoon black pepper
1/8 teaspoon ground thyme
1 1/4 cups chicken broth
1 1/4 cups milk, half-and-half, or light cream
2 tablespoons dry sherry (optional)
1/4 cup grated Parmesan cheese
1/4 cup sliced almonds, toasted
2 tablespoons snipped fresh parsley (optional)

Cook spaghetti; drain.

Meanwhile, in a large saucepan cook mushrooms and green onions in hot butter until tender. Stir in flour, pepper, and thyme. Add broth and milk all at once. Cook and stir until thickened and bubbly. Stir in chicken; sherry, if using; and half the Parmesan cheese. Add cooked spaghetti; stir gently to coat.

Transfer pasta mixture to a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese and almonds. Bake in a 350° degree oven, uncovered, for 15 minutes. Before serving, if desired, sprinkle with parsley. Serves 6.