2 tbsp. vegetable oil
1 lb. skinless boneless chicken breast (cut into cubes)
1/4 c. chopped onions
1 can cream of broccoli or cream of chicken soup
2 tbsp. milk
1 tbsp. dry sherry
1 c. fresh mushrooms, sliced
1 c. cooked broccoli flowerets
1/2 c. grated Parmesan cheese
Hot cooked spaghetti

In 10-inch skillet over medium heat, in hot oil, cook chicken and onion until chicken is browned and onion is tender.

Stir in soup, milk, and sherry. Add mushrooms, broccoli and 1/2 cup cheese. Reduce heat to low. Cover; cook 10 minutes or until chicken is no longer pink, stirring occasionally.

Serve over spaghetti. Serve with additional cheese, if desired.

Makes 4 servings.