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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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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 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 |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
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.
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.
4. Bake in preheated oven until cheese is melted and mixture is bubbling, about 45 minutes.
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