CHICKEN AND HAM CASSEROLE

6 whole chicken breasts, boned, halved
1/4 c. Mazola margarine
2 c. chopped onions
1/4 c. Argo cornstarch
1/2 tsp. salt
1/4 tsp. pepper
1 c. dry sherry
4 c. milk
3 c. water
12 chicken flavor bouillon cubes
1 lb. 8 oz. spaghetti, cooked 8 min.
12 slices Swiss cheese
12 slices boiled ham

In Dutch oven brown chicken, a few pieces at a time, in margarine over medium heat 15 minutes or until tender. Remove chicken. Add onions; cook 5 minutes. Mix cornstarch. Add to onions with next 3 ingredients. Stirring constantly, bring to boil over medium heat; boil 1 minute. Grease 6-quart shallow baking pan or two 3-quart casseroles. Add spaghetti. Pour on sauce; toss. Roll cheese inside ham. Arrange with chicken over spaghetti. Bake tightly covered in 325 degree oven 45 to 60 minutes or until hot. Makes 12 servings. (Or prepare the day before, but do not bake. Cover, refrigerate. To serve, bake 1 1/2 to 1 3/4 hours