1 chicken
1/2 stick butter
1 lg. can mushrooms
1 tbsp. parsley flakes
2 cans cream of chicken soup
1/2 pt. sour cream
Salt & pepper to taste
12 oz. spaghetti
Parmesan cheese

Boil chicken in seasoned water. Cool, debone and cut into bite size pieces. Melt butter in a large skillet and add drained mushrooms. Saute 10 minutes. Add parsley flakes and chicken. Cover and let set 10 minutes. Add sour cream and soup. Break spaghetti into bite size pieces and cook as directed on package or in the leftover chicken stock. Drain and cool. Combine with chicken mixture and place in a buttered casserole. Sprinkle with Parmesan cheese and bake, uncovered, in 300 degree oven until hot.