4 boneless skinless chicken breast halves, cooked and cut into small pieces
2 - 4 ounce cans mushrooms
1-pint sour cream (can use reduced fat, if desired)
2 cans condensed cream of chicken soup (can use low fat, if desired)
1/4 cup chopped onions, sauteed in 1-tablespoon butter until tender
1/2 teaspoon celery salt
1 small jar chopped pimentos
1 pound thin spaghetti, cooked and drained
1-1/2 cup grated sharp cheddar cheese
1/2 cup grated Parmesan cheese
Combine chicken with mushrooms, sour cream, chicken soup, onion, celery salt and pimentos. Toss with cooked spaghetti. Place in a 9 x 13-inch or equivalent baking dish that has been greased or sprayed with non-stick cooking spray. Top with cheddar cheese first and then Parmesan cheese. Bake at 300 degrees F for 40 to 50 minutes until top is lightly browned and sauce is bubbly.
Pickled beets or cooked carrots and a tossed salad.