Chicken Tetrazzini

Recipe By: Susan Henderson
Serving Size: 8

• 1/2 Cups spaghetti, raw,
• 8 ounces
• 1/2 stick butter
• 3 Tablespoons onion, chopped
• 4 Ounces Mushrooms,Canned,Drained
• 1 can cream of chicken soup
• 1 can Evaporated Milk,
• 13 ounces
• 1/4 Teaspoon marjoram
• 2 Cups chicken, cooked
• 1/2 Cup cheddar cheese, cubed
• 1/2 Teaspoon salt
• 1/2 Teaspoon celery salt
• 1/2 Cup parmesan cheese

Cook spaghetti until tender. Drain and rinse.In skillet, melt butter and saute onion until transparent. Add liquid from can of mushrooms and stir in chicken soup, evaporated milk, mushrooms, marjoram, meat and cheddar cheese. Season sauce to taste with salt and celery salt.Put spaghetti in buttered oblong casserole and pour sauce over top. Sprinkle with parmesan. Bake at 325 degrees for 30 minutes.