1 (8 oz.) pkg. thin spaghetti
2 (8 oz.) cans mushrooms, drained
1/4 c. chopped celery
1/4 c. chopped onions
1/2 c. butter
2 (10 1/2 oz.) cans cream of mushroom soup
2 c. sour cream
4 chicken breasts (cooked, boned and in pieces)
Dash paprika
Grated Parmesan

Break spaghetti in half and cook according to package directions and drain. Saute mushrooms, celery and onions in butter. Stir in remaining ingredients, except for Parmesan cheese and paprika.

Pour over spaghetti into buttered casserole and mix. Sprinkle Parmesan and paprika on top. Bake in 350 degree oven 40 minutes, slightly longer if made in advance and refrigerated. (Delicious!)