2 tablespoons butter
3/4 lb fresh mushrooms, sliced
2 tablespoons dry white wine
1 teaspoon lemon juice
8 boneless skinless chicken breast halves, cut into strips
2 (10.5 ounces) cans cream of mushroom soup
2 cups sour cream
1 lb spaghetti, cooked and drained
1/4 cup grated parmesan cheese
Preheat oven to 325.
In a large frying pan, melt butter over medium heat.
Add mushrooms and cook until tender, 3 to 5 minutes.
Add white wine and lemon juice. Cook until liquid evaporates In a large mixing bowl, combine chicken, mushrooms soup and sour cream.
Add spaghetti and mix well.
Season with salt and white pepper to taste.
Arrange in a 9×13 inch baking dish.
Top with Parmesan cheese.
Bake 30 minutes, until hot and bubbly.