1 medium onion, chopped
1/4 c. celery, chopped
3 tbsp. butter
2 c. chicken, cooked and cubed
6 oz. spaghetti, uncooked and broken into pieces
1 (10 3/4 oz.) can cream of chicken soup
2 1/4 c. chicken broth
1 tsp. lemon juice
1/4 tsp. pepper
1/2 tsp. salt
1 (3 oz.) can mushrooms, sliced
Parmesan cheese
paprika

Sauté celery and onion in butter in a Dutch oven until crisp-tender. Arrange chicken in a layer over vegetables followed by spaghetti noodles. Combine soup, broth, lemon juice, salt and pepper. Pour over spaghetti, making sure all spaghetti is moistened. Scatter mushrooms on top. Cover, bring to a boil. Reduce heat and simmer, stirring occasionally 15 to 20 minutes or until spaghetti is tender. Garnish with Parmesan cheese and paprika.

Serves 4.