1 chicken (about 3 or 4 lbs.)
1/3 of 1-lb. pkg. spaghetti
1/2 stick butter
1 can cream of mushroom soup
1 med. onion, chopped
1 sm. can mushrooms (stems and pieces, drained)

TOPPING:

1/2 c. bread crumbs
1/4 c. butter, softened

Cook chicken in boiling water until tender. Remove meat from bones and reserve chicken stick. Boil spaghetti in reserved stock. Drain and still reserve 1 cup of chicken stock. Saute onions and mushrooms in butter, then add thicken and spaghetti.

If the mixture is too thick and dry, add reserved chicken stock a little at a time. Season to taste. (I usually use Tone Chachere's seasoning but your favorite seasoning will do.) Pour into greased pan and sprinkle with topping.

Suggestion: Dish is more appetizing when chicken is left in chunk-size pieces. Do not cut too small.