1 1/2 lbs. skinned, boned chicken breast halves
1/4 lb. uncooked spaghetti
1/2 (10 3/4 oz.) can cream of mushroom soup, undiluted
1/2 c. skim milk
1/2 tsp. salt
1/4 tsp. pepper
1 (2 oz.) jar sliced mushrooms, drained
Vegetable cooking spray

Combine chicken and water to cover in a large skillet; cover and bring to a boil. Reduce heat, and simmer 15 to 20 minutes or until done; drain well. Chop chicken, and set aside.

Cook spaghetti according to package directions, omitting salt and fat; drain, and set aside.

Combine soup, milk, and seasonings in a small saucepan, stirring to blend. Layer spaghetti, chicken, soup mixture, and mushrooms in an 8x12x2 inch baking dish coated with cooking spray. Bake at 325 degrees for 30 to 45 minutes or until thoroughly heated. Yield: 8 servings.

Each serving: 1 cup. Exchanges: 3 lean meat, 1 starch. 178 calories. 15 gm. carbohydrates, 23 gm. protein, 3 gm. fat, trace of fiber, 343 mg. sodium, 53 mg. cholesterol.