Description
This yummy dish can also be made with chopped ham or turkey (a great use for Thanksgiving leftovers)!
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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-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.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 6