1 1/2 lbs. skinned, boned chicken breast halves
1/4 lb. uncooked spaghetti
1/2 (10 1/2 oz.) can cream of mushroom soup, undiluted
1/2 c. milk
1/2 tsp. salt
1/4 tsp. pepper
1 (2 oz.) jar sliced mushrooms, drained
Vegetable cooking spray
Add water as needed

1. Combine chicken and water to cover in a large skillet; cover and bring to a boil. Reduce heat and simmer 15-20 minutes or until done; drain well. Chop chicken and set aside.

2. Cook spaghetti according to package directions, omitting salt and fat; drain and set aside.

3. Combine soup, milk and seasonings in a small saucepan, stirring to blend.