Chicken Spaghetti

• 1 medium onion
• 1 tsp. Cajun seasoning
• 1 chicken bouillon cube
• 1 1/2 to 2 lb. chicken pieces
• 3 stalks celery
• garlic salt
• 2 lb. sliced fresh mushrooms
• butter
• fresh squeezed lemon juice
• 15 oz. spaghetti
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 1 bag frozen peas
• salt and pepper
• Cheddar cheese, grated
• Parmesan cheese

1. Boil onion, Cajun seasoning, bouillon cube, chicken pieces, celery and garlic salt for 15 to 20 minutes.
2. While chicken is cooking, saute 2 pounds of sliced, fresh mushrooms in butter (do not overcook).
3. Squeeze fresh lemon juice over them.
4. Remove chicken, debone and let cool.
5. Add 15 ounces of spaghetti to broth and let cook.
6. Layer cooked chicken, celery and onion on bottom of a large casserole dish.
7. Pour 1 can of cream of mushroom soup and 1 can cream of celery soup over chicken.
8. Spread 1 bag of frozen peas on top of chicken mixture.
9. Put cooked spaghetti on top of peas and add salt and pepper.
10. Layer mushrooms on top of spaghetti and add grated Cheddar to the top of the casserole (about 2 1/2 cups). Sprinkle Parmesan cheese on top of all and bake 20 minutes at 350u0b0. This can be put together the night before and cooked the next day.

onion, cajun seasoning, chicken, chicken pieces, stalks celery, garlic, mushrooms, butter, fresh squeezed lemon juice, spaghetti, cream of mushroom soup, cream of celery soup, frozen peas, salt, cheddar cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=464866 (may not work)