8 oz. spaghetti, cooked and drained
1/4 c. butter
3/4 c. sliced mushrooms
1/2 c. celery, finely chopped
1/4 c. onion, finely chopped
Dash of cayenne pepper
1/2 tsp. garlic salt
1 lg. can evaporated milk
1 can cream of chicken soup
2 c. cooked, boned chicken
1 1/2 c. grated sharp Cheddar cheese
1/2 c. Parmesan cheese

Saute mushrooms, celery and onions in butter until tender. Blend in soup. Gradually add evaporated milk, stir until smooth. Add seasonings and Parmesan cheese. Stir in spaghetti and chicken, pour into greased casserole pan. Top with Cheddar cheese. Bake at 350 degrees for 30 minutes until bubbly.

This is a good dish to make up to 1 day ahead of time and keep in refrigerator. Also freezes well. Serves 6.