1/2 (7 ounce) package thin spaghetti
1 (8 ounce) can mushroom stems/pieces (optional)
2 heaping cups diced, cooked chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1/2 cup Parmesan cheese
1 1/2 cups shredded Cheddar cheese (save 1/2 cup for topping)
1 (4 ounce) can drained chopped mild green chiles

Break spaghetti in half. Cook and drain.

Mix remaining ingredients together. Gently stir in cooked spaghetti. Pour in greased 9 x 13-inch dish and sprinkle with 1/2 cup Cheddar cheese. Bake covered at 350 degrees F for 45 minutes. Remove cover and bake additional 15 to 20 minutes or until cheese is well melted.

Serves 8 to 12.