This yummy dish can also be made with chopped ham or turkey (a great use for Thanksgiving leftovers)!
Ingredients
- spaghetti: 1 pack (8 ounce pack)
- ½ teaspoons margarine: 1 piece
- onion: 0.25 cup (chopped)
- cooked chicken: 3 cups (chopped)
- evaporated milk: 1 can (12 fluid ounce can)
- cream of chicken soup: 1 can (10.75 ounce can)
- ounces shredded Cheddar cheese: 4 piece
- celery salt: 0.5 tsp
- salt: 0.25 tsp
- ground black pepper: 0.25 tsp
- ounces shredded Cheddar cheese: 4 piece
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
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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.
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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.
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Bake in preheated oven until cheese is melted and mixture is bubbling, about 45 minutes.
