1 (7 oz) pkg. thin spaghetti
2 (8 oz.) cans mushrooms, drained
1/2 c. butter
2 cans cream of chicken soup
2 c. sour cream
1/3 c. sherry (optional)
Grated Parmesan cheese
6 breasts (3 whole) of cooked chicken or Market day cooked chicken 3 cups

Break spaghetti into 1 inch pieces; cook and drain. Saute mushrooms in butter. Remove skin and bones from chicken or add 3 cups cooked chicken. Mix all ingredients together and turn into buttered casserole. Sprinkle with cheese. Bake at 300 degrees for 40 minutes. 8 to 12 servings.