8 oz. spaghetti
2 oz. can mushrooms
4 tbsp. butter
1 stalk celery, chopped
1/2 tsp. salt
1/4 tsp. pepper
12 oz. can evaporated milk
2 to 3 c. cooked chicken
1 can cream of chicken soup
1 c. shredded Cheddar cheese

Cook spaghetti. Sauté mushrooms, butter and celery. In large bowl stir together spaghetti, sautéed ingredients and the remaining ingredients. Place in greased dish and put paprika over top of casserole.

Bake at 350°F for 25 to 30 minutes until bubbling.