I made this last night and it was SO good! I had to substitute the light cream with whipping cream, since that's all I had. It still came out amazing! Thank you for sharing!

This was very good and worth the effort. The only thing that was confusing to me is where it says to divide the sauce in half, etc. It never says what to do with the other half of the sauce, mushrooms, and pasta. I just mixed everything together, and actually it filled two casserole dishes. You may want to freeze half of the end result, unless you are serving a big group. Definitely put the suggested optional topping on. I mixed some melted butter with breadcrumbs (not sure what "butter to breadcrumbs" means) and also put grated cheese on the top. I also used cream sherry, as I had no dry sherry--but it turned out fine.

Cook the spaghetti noodles and place around the outside edge of a 9x12-inch baking pan. Size pan is up to you but basic recipe is the same. Meanwhile, use left over pre-cooked chicken or turkey sliced or chunks as desired, a portion of a rotisserie chicken about 2 cups or any cooked chicken.

In a separate bowl, put in 1 small can of cream of mushroom soup, add only enough milk or water to make it sloppy or the consistency of a thick gravy. Set aside. Add a apart of the chicken, toss. Repeat this process. Slowly pour combination into the center of the noodles. Don't mix in the with noodles. Reserve some of the soup sauce only and pour a little over the top of the noodles (not alot, just enough so the noodles don't burn). Once the hole is filled, sprinkle with a garnish of your choice: paprika with parsley is particularly pretty at holiday time. Also can use minced red and green pepper. Bake at 350°F for about 35-45 minutes until it's warmed through and bubbles.

HINTS: Cream of chicken soup can be used, add extra mushrooms, or leftover vegetables (very little), add some sauteed onions to the soup mixture, BEST OF ALL WORLDS IS THIS DISH CAN BE FROZEN! (ALWAYS USE A GLASS OR CORNING WARE DISH AND THAW BEFORE PLACING IN THE OVEN. IF YOU PLAN ON BAKING IT IN A MICROWAVE MAKE SURE YOU USE A MICROWAVE SAFE DISH WHEN PREPARING THE RECIPE AND ADJUST THE TIME ACCORDINGLY). COVER TIGHTLY WITH ALUMINUM FOIL AND DATE.

I normally make at least 2 (one to eat now and one for later). If when serving people eat most of the chicken, but you still have leftovers, add a can of ready cooked chicken and toss. I usually keep another can of cream of mushroom soup on hand in case I want to add a little more sauce. Also, the cream of mushroom soup and cream of celery soup can be combined. Cream of turkey soup is great too! If you can find it in the store or make your own. The possibilities are endless!! Enjoy! (Sherry is not needed to make this dish extra delicious).