1/2 c. mushrooms
1/4 c. powdered Parmesan cheese
1 chicken
4 c. boiling water
1/2 bay leaf
1/2 tsp. salt
1 pkg. dry chicken noodle soup
1/2 c. celery, diced
1 onion, diced
1/2 stick butter
3 tbsp. flour
1/2 lb. spaghetti, broken into small pieces

Boil chicken in salted water with bay leaf. Remove from bones and cut into small pieces. Cook spaghetti in the water that you cooked the chicken. Make soup according to package directions for time and amount. Melt butter. Sauté celery and onion. Add flour; stir constantly. Add soup, chicken, spaghetti and cheese. Put into a greased casserole.

Bake 20 minutes at 350°F.