4 whole chicken breasts
5 oz. pkg. spaghetti
2 cans cream of chicken soup
1 1/2 c. sour cream
1 stick butter
3 (4 oz.) cans mushrooms (optional)
Beau Monde seasoning (1 heaping tsp.)
1 heaping tsp. Accent

Cook (boil) chicken and spaghetti and set aside. Mix soup and sour cream. Mix all ingredients together. Put in 9 x 15 inch casserole. Sprinkle with Parmesan cheese. Bake covered, 350 degrees for 40 minutes. Serves 6-8.