2 c. cubed cooked chicken
4 tbsp. chopped onion
2 cans cream of mushroom soup
1 can chicken broth (10 oz.)
1 c. shredded sharp Cheddar cheese
2 tbsp. sherry (optional)
2 tbsp. chopped parsley
1 (10 oz.) pkg. mushrooms
1/2 lb. thin spaghetti

Saute onions in 2 tablespoons butter; add mushroom soup, chicken broth, cheese, sherry and parsley. Cook on low heat until smooth and creamy. In separate pan, saute mushrooms. Add mushrooms and chicken to soup mixture and blend with cooked spaghetti in casserole. Should be quite juicy. Sprinkle top with Parmesan cheese and bread crumbs. Dot with butter. Bake at 350 degrees until hot and bubbly. Serves 6.