1 can cream of chicken soup
1/2 can water
1/2 c. chicken broth
1/4 lb. Velveeta cheese (approximately)
8 oz. spaghetti, cooked & drained
2 c. cooked & cubed chicken
1/2 c. mushrooms
1/2 c. celery
1/2 c. onion
1/2 c. toasted almonds
1/2 c. Parmesan cheese
1/4 c. butter

In large pan, melt butter; add mushrooms, celery, onions and almonds; cook until tender. Add soup, broth, water, Velveeta cheese; heat until hot and mixed well. Add chicken and Parmesan cheese then spaghetti heating until hot. Pour into greased, large baking dish and bake at 350 degrees for 30 minutes until hot and bubbly; about 30 minutes. The last 5 minutes of baking, sprinkle top with Parmesan cheese.