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.

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

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.

Preheat the oven to 350 degrees.

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

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.

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.

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.

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

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

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

Let the dish rest for 5 minutes before serving hot.