Step 1

In a large skillet over medium heat, add 2 tablespoons of the butter. When the butter melts, add the mushrooms, 1/4 cup of the fruit juice, and the salt and pepper.

Step 2

Cook over medium heat, stirring occasionally, until the mushrooms brown and all of the liquid is gone, about 12 minutes.

Step 3

While the mushrooms are cooking, heat a large pot of water to boiling, break the spaghetti into thirds, and cook in boiling water for 5 minutes. Strain excess water and set aside.

Step 4

Preheat the oven to 350 degrees.

Step 5

When all of the liquid is gone from the mushrooms, remove the mushrooms and return the pan to the heat.

Step 6

Add the rest of the butter (6 tablespoons) and let melt. When butter is melted, add flour and whisk to combine. Cook for one minute.

Step 7

Slowly whisk in chicken stock, milk, and additional 1/4 cup of juice. Heat over medium to medium high heat until bubbly. Cook for 2 minutes.

Step 8

Remove from heat and whisk in Parmesan and 1/2 cup of the grated swiss/mozzarella.  When cheeses are melted, stir in the mushrooms, chicken, salt, and pepper.

Step 9

Add mixture to cooked noodles.  Add additional salt and pepper to taste.

Step 10

Transfer all of the cheesy goodness to a 9x13 baking dish. Top with the 2 cups of remaining cheese.

Step 11

Bake at 350 degrees F. for 30 minutes until everything is melted and bubbly.

Step 12

Let the dish rest for 5 minutes before serving hot.