- 1 (8 ounce) package spaghetti
- 1 1/2 teaspoons margarine
- 1/4 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
- 1/2 teaspoon celery salt
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 ounces shredded Cheddar cheese
- 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.
03/30/2017
recipepes.com
Chicken Tetrazzini, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
