1 1/2 c. fresh mushrooms, sliced
1/4 c. chopped onions
1 tbsp. butter
3 tbsp. soy sauce
1 1/2 c. cubed cooked chicken
2 cans cream of chicken soup
1 (8 oz.) pkg. of sour cream
1 c. cooked and broken spaghetti
1/8 tsp. dill weed
Pepper to taste

Saute' mushrooms and onions in butter in small sauce pan. Add soy sauce. Simmer until soft. In separate bowl, mix soup, sour cream and spices together. Add mushrooms, onions and soy sauce and blend. Add chicken and spaghetti to contents and stir. Pour into 13 x 9 casserole dish and bake at 350 degrees for 35 minutes. Can use wide noodles instead of spaghetti if preferred. 6 to 8 servings.