1 pkg. (7 oz.) spaghetti
1 can (8 oz.) & 1 can (4 oz.) canned mushrooms, drained
1/4 c. butter
4 chicken breasts
2 cans (10 3/4 oz. each) cream of chicken or reduced fat & sodium cream of mushroom soup
2 c. sour cream or yogurt
Salt & pepper to taste
Grated Parmesan cheese

Simmer chicken breasts until tender, skinned and boned (or 2-4 cups leftover cooked chicken or turkey).

Break spaghetti into 1 inch pieces and cook according to package directions. I would undercook it a little, because it's also going to be baked. Drain and cool spaghetti. Saute mushrooms in butter.

Mix chicken with mushrooms, soup, sour cream or yogurt. Add salt and pepper to taste. Turn mixture into 9 x 13 inch greased baking pan and sprinkle generously with cheese. BAke in a 300 degree oven for 40 minutes. Serves 8.

Sue uses the shorter spaghetti made for Foulds or creamettes; the longer pasta will be too "doughy" she says. This freezes well and may be doubled for a large crowd.