1 (8 oz.) pkg. thin spaghetti
1/2 c. butter
2 c. cubed chicken, cooked
1 (4 oz.) can sliced mushrooms, drained
1 c. milk
1 tsp. salt
1/2 tsp. dried tarragon leaves, crumbled
1/2 c. chopped celery
1/2 c. Parmesan cheese

Cook spaghetti according to package directions. Drain, rinse and place in a bowl. Add butter and mix gently until butter is melted. Add chicken, mushrooms, milk, salt, tarragon and celery. Spoon into 2-quart casserole. Cover and bake in 350 degree oven about 40 minutes. Uncover and sprinkle with cheese; bake 5 more minutes.