1/2 c. butter
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1 (4 1/2 oz.) jar sliced mushrooms, drained
2 tbsp. chopped pimento
2 c. cubed cooked chicken
4 oz. spaghetti, cooked and drained
1 c. (8 oz.) sour cream
Grated Parmesan cheese
Paprika

In a saucepan, melt butter over low heat. Add soups and mushrooms. Stir until well blended. Remove from the heat; add pimento, chicken, spaghetti and sour cream. Pour mixture into a greased 13 x 9 x 2 inch baking pan. Sprinkle with Parmesan cheese and paprika. Bake uncovered at 350 degrees for 30 to 35 minutes. Yield; 4 to 6 servings.