Chicken Tetrazinni

• 2 c diced cooked chicken
• 2 cups chicken broth (or 2 cups water with 2 bouillon cubes)
• 1/4 cup white wine or milk
• 1 sm onion, chopped
• 1/2 cup slivered almonds
• 2 cans sliced mushrooms, drained (or fresh)
• 1 can cream of mushroom soup
  6 oz dry spaghetti (or linguine), cooked
• Grated parmesan (optional)

1. Combine chicken, broth, wine (or milk), onion, almonds, mushrooms, and soup in 3 quart or larger slow cooker.
2. Cover and cook on low 6 to 8 hours
3. Serve over spaghetti.  Sprinkle parmesan cheese.