Chicken Tetrazzini

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1/2 lb Thin spaghetti

10 1/2 oz Condensed cream of mushroom

2 oz Mushrooms; sliced, canned

1 c Light cream; or

1 c -canned milk

2 c dice cooked chicken

1 c Soft bread crumbs

1/4 c Parmesan cheese; grated

2 tb Butter; melted

Break spaghetti into small pieces (2 to 3 inches) and cook according to package directions. Meanwhile, combine soup, mushrooms, cream, and chicken. Drain spaghetti and combine with mushroom-chicken mixture. Put into greased 2 to 2 1/2 quart casserole. Mix bread crumbs, cheese, and melted butter and sprinkle on top of mixture in casserole. Bake in hot oven (400F) 45 minutes to 1 hour or until browned and bubbly.