4 or 5 chicken pieces (white or dark meat)
16 oz. jar spaghetti sauce (your favorite brand)
1 tbsp. parsley
1 tsp. Italian herb seasoning
1 med. onion, chopped
1 can cream of chicken soup
1 tbsp. butter
8 oz. spaghetti noodles

Cook chicken until it falls off the bones. Mix picked chicken with the parsley, Italian herb seasoning, and chopped onion. Then saute in butter until onions are golden brown or soft. Add cream of chicken. Stir; add spaghetti sauce. Let simmer on low until done. Serve over cooked noodles. 4 to 6 servings.