3 Tbsp margarine
1 onion, chopped
1 stalk of celery chopped
2 cups cooked chicken
6 oz uncooked fine spaghetti
1 tsp salt
1/4 tsp pepper
1 can cream of chicken soup
2 1/2 cups chicken broth
1 can mushrooms
1/2 cup grated parmesan cheese
Paprika

Melt margarine in skillet. Add onion and celery and cook until it is clear. Arrange chicken in a layer over this, add spaghetti (broken into small pieces). Mix salt, pepper, cream of chicken soup, and broth.

Pour this over spaghetti, being careful to moisten all spaghetti. Place mushrooms over top. Sprinkle parmesan cheese and paprika. Cover and cook over full flame until steam escapes. Turn immediately to simmer for 30 minutes.

Makes 4-6 servings. (Note: Does well in electric skillet, may need to stir a couple of times to prevent spaghetti from sticking).