1 (16 oz) pkg spaghetti
½ c. butter, melted
½ lb fresh mushrooms, sliced
2 (10 ½ oz) cans cream of chicken soup
1 cup water
4 cups cubed cooked chicken or turkey
1 cup shredded sharp cheddar cheese
1 (10 oz) pkg frozen peas
½ c. sherry (optional)
2 Tbs Worcestershire sauce
1 tsp salt
¼ tsp pepper
1 c. grated parmesan cheese
paprika
Break spaghetti into halves or thirds. Cook and drain.
Saute mushrooms in butter until tender. Stir in soup and water and cook and stir until blended. Stir in spaghetti and all other ingredients except parmesan cheese and paprika. Pour into greased 9x13” baking dish. Top with parmesan cheese and sprinkle with paprika.
Bake at 375ºF for 45 minutes or until thoroughly heated.
