1 pkg. (7 oz.) spaghetti
1 can (8 oz.) and 1 can (4 oz.) canned mushrooms, drained
1/4 c. butter or no cholesterol butter
4 chicken breast halves, simmered until tender, skinned and boned (or about
2 to 4 c. leftover cooked chicken or turkey)
2 cans (10 1/2 oz. each) cream of chicken soup or reduced fat and sodium
Cream of mushroom soup
2 c. sour cream or yogurt
Salt and pepper to taste
Grated Parmesan cheese

Break spaghetti into 1 inch pieces and cook according to package directions. 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 a 9 by 13 inch buttered baking pan and sprinkle generously with cheese. Bake in a 300 degree oven for 40 minutes. Serves 8.