1 (8 oz.) pkg. spaghetti
1 tbsp. oil
2 cans mushrooms
1 tbsp. dried onion
1 to 2 chicken bouillon cubes in 1/2 c. of boiling water
1/4 tsp. celery salt
Dash of Tabasco
1/2 tsp. Monoglutonate
2 tbsp. cooking sherry
1 c. sour cream
2 cans celery soup
1/2 lb. shredded cheddar cheese
2 c. cooked chicken
1 c. peas

Cook spaghetti as directed with oil and water; drain. Add mushrooms. Combine all remaining ingredients. Cover with 2 tablespoons bread crumbs and pieces of butter. Bake 45 minutes at 350 degrees.