Cheddar Chicken Spaghetti

• 8 ounces spaghetti
• 34 teaspoon garlic salt
• 1 medium onion, chopped
• 1 (6 ounce) can sliced mushrooms
• 2 tablespoons butter
• 2 (10 3/4 ounce) cans cream of chicken soup
• 2 cups grated cheddar cheese, divided
• 1 12 cups cooked chicken, diced
• salt
• 1 cup cracker crumb

1. Cook spaghetti in water seasoned with garlic salt, according to package directions.
2. Drain.
3. Saute onion and mushrooms in butter until onions are brown.
4. If I am using leftover chicken (cold in fridge) I add it to skillet to knock the chill off of it, as well.
5. Mix all ingredients except cracker crumbs and one cup of cheese.
6. Grease a 9x13 baking dish and add spaghetti mixture, spreading evenly.
7. Mix cracker crumbs and remaining cheese and top casserole.
8. Bake at 350 for 25 minutes.

spaghetti, garlic salt, onion, mushrooms, butter, cream of chicken soup, cheddar cheese, chicken, salt, crumb

Taken from www.food.com/recipe/cheddar-chicken-spaghetti-459331 (may not work)