1 chicken, cut up
1 lb. spaghetti, cooked
1/2 lb. fresh mushrooms, sliced
1/2 to 1 onion
4 cans cream of mushroom soup
8 oz. sour cream
8 oz. plain yogurt
1 tbsp. Beau Monde seasoning or celery seasoning
Grated Parmesan cheese
1 stick butter

Cook chicken in Dutch oven in water to cover until done. Then sauce mushrooms and onions in butter. Stir in soup, sour cream, yogurt and seasoning. Stir well. Then add cooked spaghetti and chicken which has been torn in pieces. Place in greased casserole and bake at 350 degrees for 45 minutes. Can freeze. Makes 3 (1 1/2 quart) casseroles.