INGREDIENTS
2 cups
cooked & diced chicken (or turkey)
1
onion, chopped
2 tbsp
butter
1 8 ounce container
fresh, sliced mushrooms
2 cans
reduced-fat cream of mushroom soup
1 cup
shredded cheddar cheese
1 tbsp
Worcestershire sauce
1/2 tsp
garlic salt
salt & pepper
1
box spaghetti (I used a 13.25 oz. box of Dreamfield's brand spaghetti)
chopped parsley, for garnishing