• 1/2 cup butter
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 4 1/2 oz. jar of sliced mushrooms, drained
• 2 cups cubed cooked chicken or more
• 4 oz. spaghetti, cooked and drained
• 1 cup sour cream
• grated Parmesan cheese

Melt butter.  Add soups and mushrooms; stir until blended.  Remove from heat, add chicken, spaghetti and sour cream.  Pour into greased 9″ x 13″ pan.  Sprinkle with Parmesan cheese.  Bake, uncovered, at 350 degrees for 30 to 35 minutes.  Serves 6.

(Carol Luhring)