Classic Chicken Tetrazzini

Preheat oven to 350°F. Cook spaghetti according to package directions; drain.

Meanwhile, in a 4-qt. Dutch oven melt butter over medium. Add mushrooms and green onions; cook until tender, stirring occasionally. Stir in flour, nutmeg, and pepper. Gradually stir in broth and half-and-half. Cook and stir until thickened and bubbly. Stir in chicken, sherry, and half of the cheese. Add spaghetti; stir gently to coat.

Transfer pasta mixture to a 2-qt. rectangular baking dish. Sprinkle with remaining cheese and the almonds. Bake 15 minutes or until heated through. If desired, sprinkle with parsley before serving.