1/4 cup butter, melted
1 (10.5) ounce can cream of chicken soup
1 (10.5) ounce can cream of mushroom soup
1 (4 ounce) jar sliced mushrooms, drained
2 tablespoons diced pimentos, drained
2 cups cubed cooked chicken
4 ounces spaghetti, cooked & drained
1 cup sour cream
1/3 cup grated Parmesan cheese
1/4 teaspoon paprika

1. In a large bowl, combine the butter and both soups. Stir in the mushrooms, pimentos, chicken, spaghetti and sour cream; transfer mixture to a greased 13 x 9-inch baking dish.

2. Sprinkle the top with Parmesan cheese and paprika. Bake, uncovered, at 350 degrees F. for 30 to 35 minutes or until hot and bubbly and topping is lightly browned. Makes 6 servings.

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Emily

2 tablespoons butter or margarine
4 boneless, skinless chicken breast halves, cut into bite size chunks
1-(6.5 oz.) can sliced mushrooms, drained
1-(4 oz.) can pimentos
1 medium onion, chopped
1/4 cup green bell pepper, chopped
1 (12 oz.) can evaporated milk
1-(10.5 oz.) can cream of chicken soup
2 cups cheddar cheese, grated
1 cup grated Parmesan cheese, divided
1 (8 oz) box spaghetti, cooked.

1. Cook spaghetti according to package directions; drain and set aside.

2. In a large skillet over medium heat, melt butter. Add chicken and cook until no longer pink. Add mushrooms, pimentos, onion and green peppers. Cook until onions and green peppers are tender.

3. In a separate bowl, combine evaporated milk, soup, 1-1/2 cups of the cheddar cheese and 1/2 cup of the Parmesan cheese. Add to the chicken mixture and blend well.

4. Stir in cooked spaghetti. Transfer mixture to a 13×9-inch (3-quart) casserole. Sprinkle with the remaining 1/2 cup cheddar cheese and 1/2 cup  Parmesan cheese. Bake uncovered at 325 degrees F for 25 minutes. Makes 6 servings.