4 chicken breasts
2 cans Cream of Chicken soup
1/2 stick butter
8 oz. thin spaghetti
Parsley, sprinkle
1 pkg. mushrooms, fresh sliced
2 c. shredded cheese
Onion, green pepper & pimento

Boil chicken. Save broth. While de-boning chicken, boil spaghetti in the chicken broth. If using fresh mushrooms, slice and saute lightly in butter with onion and green pepper. Drain spaghetti. Slice 1/2 stick butter and melt over hot spaghetti; add soup, salt and parsley. Mix in chicken. Put all in a buttered casserole dish and sprinkle cheese on top. Bake at 325 degrees 20 minutes or until hot and bubbly.