Blend 1 can condensed cream of chicken soup with 1/4 cup water and 1 (4 ounce) can sliced mushrooms, including liquid.

In buttered casserole alternate layers of 2 cups diced cooked turkey, 1 1/2 cups cooked spaghetti, 1 cup shredded mild cheese and 1 chicken-mushroom soup. Top with buttered crumbs and heat until brown and bubbly at 375 degrees. Take about 30 minutes and feeds 4-6. An excellent way to use left over turkey.