Cut chicken into bite size pieces; skin and bones discarded.

Cook pasta according to package directions, then drain in a colander.

While pasta is draining, in the same saucepan, combine chicken, cream of mushroom soup, milk and mushrooms (optional). Cook, stirring frequently over medium heat until hot.

Stir in ⅔ cup shredded Parmesan cheese.

Add spaghetti and toss gently to blend, if desired garnish with additional Parmesan cheese.