3 cooked chicken breasts, cubed
1 stick butter
1 med. onion
1 sm. can mushrooms
2 cans cream of chicken soup, undiluted
1 1/2 c. chicken broth
1 pt. sour cream
1 lb. thin spaghetti

Saute onions and mushrooms in melted butter until onions are soft. Add chicken. Mix well and set aside.

Break spaghetti into thirds before cooking. Cook until just tender. Drain well. Add chicken and remaining ingredients. Mix well.

Place in 9 x 13 inch baking dish. Sprinkle with Parmesan cheese and paprika. Cover with foil and bake at 300 degrees for 40 minutes or until bubbly. Can be divided in half. Freeze one for use later. Do not bake before freezing. Serves 8.