1/2 lb. mushrooms, sliced
3 tbsp. butter
3 c. chopped, cooked chicken
1 scant can evaporated milk
4 oz. spaghetti, cooked
1/2 c. Parmesan cheese
Salt & pepper to taste

Saute mushrooms in butter. Add chicken and cover with evaporated milk. Simmer on low heat for 10 minutes. Place spaghetti in bottom of 9 x 12 inch baking dish, sprinkle with cheese and dot with butter. Pour chicken mixture over spaghetti. Add more milk if desired. Bake at 325 degrees for 20 minutes. Serves 6.