Chicken (or Turkey) Tetrazzini

• 1 pkg (7oz) thin spaghetti (or about 3 cups or so that you have leftover from a spaghetti dinner!)
• 2 cans (8oz each) mushrooms, drained (or about 250g - 8oz - 1 small package - fresh mushrooms, sliced)
• 1/2 cup butter or margarine
• 4 cooked chicken breasts (or about 2-3 cups leftover turkey, or chicken)
• 2 cans cream of chicken soup, undiluted (or cream of mushroom)
• 2 cups sour cream
• grated parmesan cheese

1. Cook and drain spaghetti.
2. Sautee mushrooms in butter.
3. Remove skin and bone from chicken breast (or peel apart leftover turkey) and cut into 1-inch pieces.
4. Mix with mushrooms and remaining ingredients, except cheese.
5. Put in buttered casserole dish and sprinkle with cheese (until the top is fairly covered with grated parmesan cheese).
6. Bake @ 400F for 40 minutes. (I covered mine until the last 10 minutes, then took the lid off to brown the cheese a bit.)