7 oz. spaghetti, cooked and drained
8 oz. mushrooms
1/2 c. butter
6 chicken breasts, cooked or 4 cans Swanson white meat chicken
2 cans cream of chicken soup, undiluted
2 c. sour cream
2 c. grated Parmesan cheese

Remove skin and bone from chicken and cut into bite size pieces, or use canned chicken and break apart. Saute mushrooms in butter Mix chicken and mushrooms together. Add chicken soup, sour cream and spaghetti. Turn mixture into greased shallow 2 quart casserole. Cover top with grated cheese. Bake uncovered at 300 degrees for 40 minutes. Serves 8.