Chicken Tetrazzini

• 8 oz. spaghetti, broken in 2-inch pieces
• 3/4 c. (4 oz. can) sliced mushrooms
• 4 Tbsp. butter or margarine
• 3 Tbsp. chopped onion
• 1/2 tsp. salt
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• No. 2 can evaporated milk (17 oz.)
• 2 Tbsp. chopped pimento (optional)
• 4 c. cubed, cooked chicken or turkey
• 1/2 c. shredded sharp Cheddar cheese
• 1/4 c. grated Parmesan cheese

1. Cook spaghetti until tender in 2 1/2 quarts boiling salted water; drain.
2. Rinse with hot water.
3. Drain mushrooms, saving liquid.
4. Melt butter in saucepan; saute onion.
5. Add salt and mushroom liquid.
6. Blend in soups.
7. Stir until smooth and gradually add evaporated milk, stirring over heat until smooth and thickened.

mushrooms, butter, onion, salt, cream of chicken soup, cream of mushroom soup, no, pimento, turkey, cheddar cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396204 (may not work)