Leftover cooked chicken
2 tbsp. butter
1 c. sliced mushrooms
1 sm. onion, chopped
2 cans cream of chicken soup
2 c. milk
1/2 c. Parmesan cheese
Spaghetti noodles

Cut up cooked chicken into bite size pieces. Saute' mushrooms and onion in butter until lightly burned. Heat soup and milk in a large kettle, then add mushrooms, onion, chicken and Parmesan cheese. Prepare spaghetti noodles, then add to cream mixture when ready. Mix noodles and sauce well and pour into a buttered casserole dish and bake 30 minutes at 350 degrees.