1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. butter
1 (10 3/4 oz.) can chicken broth
1 (8 oz.) pkg. cream cheese, cubed
1 can cream of chicken soup
7 oz. spaghetti, cooked and drained
1 c. chopped turkey or chicken
fresh or canned mushrooms
2 tbsp. chopped pimiento
salt and pepper to taste
1/4 c. Parmesan cheese

Sauté onion and celery in butter. Add broth, cream cheese and soup. Stir over low heat until melted. Add remaining ingredients, except Parmesan. Pour into 1 to 1 1/2-quart casserole. Sprinkle with Parmesan.

Bake at 350°F for 30 minutes.