8 oz. thin spaghetti
1 (10 3/4 oz.) can cream of mushroom soup
1/4 c. grated Parmesan cheese
1 (4 oz.) can mushrooms, drained
1 c. cooked chicken, cut in bite-size pieces
1 c. sour cream
3 tbsp. dry sherry

Cook spaghetti according to package directions, but reducing cooking time to 8 minutes. Drain. Combine spaghetti, soup, cheese, mushrooms and chicken. Stir in sour cream. Place in a greased 1 quart casserole. Bake at 350 degrees for 30 minutes or until bubbly. Remove from oven; stir in sherry and sprinkle with additional Parmesan cheese. Yield 4-6 servings.