8 oz. spaghetti, cooked and drained
1/4 c. butter
3/4 c. sliced mushrooms
1/2 c. celery, finely chopped
1/4 c. chopped onion
Dash of cayenne pepper
1/2 tsp. garlic salt
1 lg. can evaporated milk
1 can cream of chicken soup
2 c. cooked, boned chicken
1 1/2 c. grated sharp Cheddar cheese
1/2 c. Parmesan cheese
1/2 c. chicken broth

Saute mushrooms, celery, and onions in butter until tender. Blend in soup. Gradually add evaporated milk and broth, stirring constantly until smooth. Blend in seasonings and Parmesan cheese. Add spaghetti and chicken; stir well. Pour into greased casserole pan. Top with Cheddar cheese. Bake at 350 degrees for 30 minutes. This is a good dish to make ahead of time (up to 1 day) and keep in the refrigerator. This recipe can be doubled to freeze one casserole for another meal.