Chicken Tetrazzini

Name: Chicken Tetrazzini
Total time: 75
Yield: 6
Ingredients: 1 (8 ounce) package spaghetti; 1 ½ teaspoons margarine; ¼ cup chopped onion; 3 cups chopped cooked chicken; 1 (12 fluid ounce) can evaporated milk; 1 (10.75 ounce) can cream of chicken soup; 4 ounces shredded Cheddar cheese; ½ teaspoon celery salt; ¼ teaspoon salt; ¼ teaspoon ground black pepper; 4 ounces shredded Cheddar cheese

Recipe by Nicole Leonard from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

6 servings

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1 (8 ounce) package spaghetti
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1 ½ teaspoons margarine
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¼ cup chopped onion
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3 cups chopped cooked chicken
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1 (12 fluid ounce) can evaporated milk
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1 (10.75 ounce) can cream of chicken soup

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4 ounces shredded Cheddar cheese
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½ teaspoon celery salt
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¼ teaspoon salt
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¼ teaspoon ground black pepper
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4 ounces shredded Cheddar cheese

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain. Transfer to a large bowl.
Melt margarine in a skillet over medium heat. Cook and stir onion in melted margarine until soft and translucent, 5 to 7 minutes; add to the spaghetti along with chicken, evaporated milk, cream of chicken soup, 4 ounces shredded Cheddar cheese, celery salt, salt, and black pepper. Toss mixture to evenly mix; transfer to prepared dish. Sprinkle 4 ounces shredded Cheddar cheese over spaghetti mixture.
Bake in preheated oven until cheese is melted and mixture is bubbling, about 45 minutes.