Chicken Tetrazzini

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) cancream 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
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.

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  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Bake in preheated oven until cheese is melted and mixture is bubbling, about 45 minutes.

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