1 boiling chicken or 2 c. diced chicken breasts
2 chicken bouillon cubes
2 tbsp. butter
2 tbsp. flour
1/4 tsp. pepper
1/2 tsp. salt
1/8 tsp. cayenne pepper
1 c. milk
1 c. sour cream
4 oz. can chopped mushrooms
1 c. cottage cheese
1 tbsp. Worcestershire sauce
2 tbsp. minced onions
4 tbsp. parsley flakes
1/2 c. cheddar cheese, grated

Cook chicken in water and bouillon cube until tender. Reserve broth to cook spaghetti later.

Melt butter in large skillet; blend in flour, salt, pepper, cayenne pepper and milk. Cook and stir constantly until thickened.

Add sour cream, cottage cheese, chicken, Worcestershire sauce, mushrooms, onions and parsley. Cook 8 ounces spaghetti in the reserved chicken broth until tender; drain.

Combine the sauce and the cooked spaghetti and pour into a large greased casserole. Top with the grated sharp cheddar cheese. Bake about 30 to 40 minutes at 350 degrees.