3/4 lb. fresh mushrooms
2 tbsp. butter
1/4 c. white wine
1 tsp. lemon juice
2 tsp. parsley flakes
8 boneless (halves) chicken breasts (about 3-3 1/2 lbs.)
2 cans cream of mushroom soup
2 c. sour cream
12 oz. spaghetti, cooked
Salt and pepper
1/3 c. Parmesan cheese

Cook chicken breasts in water with salt, pepper and poultry seasoning to taste. Cut into bite size pieces and set aside.

Combine sliced mushrooms and butter in skillet and saute until butter is absorbed. Add wine and lemon juice, saute 10 minutes longer.

In large bowl, combine soup, sour cream, sauteed mushrooms and mix well. Add cooled spaghetti, chicken and Parmesan cheese. Toss well and put into buttered 9 x 13 inch pan. Bake at 325 degrees for 30-40 minutes until hot and bubbly. Serves 8.