1/2 c. butter (will reduce to 1/4-1/3 c. next time)
1 can cream of mushroom soup, reduced fat/reduced sodium
1 can cream of chicken soup, reduced fat/reduced sodium
mushrooms (I used 80z package)
2 tbsp. chopped pimiento
2 c. cooked chicken, cubed (I shredded a rotisserie chicken)
4 oz spaghetti, cooked and drained (I used about 6 oz angel hair)
1 c. low-fat sour cream
In medium to large saucepan, melt butter over low heat. Add soups and mushrooms, stir until well blended. Remove from heat. Add pimiento, chicken, spaghetti and sour cream. Pour into 13x9 pan. Sprinkle with Parmesan cheese and paprika. Bake, uncovered at 350 for 30-35 minutes.
**Tried last night and everyone loved it. Super fast, and tasty considering there aren't many "fresh" ingredients in it!