All Recipes Main Dish Recipes Pasta Chicken

Ingredients

1 (8 ounce) package spaghetti 1 ½ teaspoons margarine ¼ 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 ½ teaspoon celery salt ¼ teaspoon salt ¼ teaspoon ground black pepper 4 ounces shredded Cheddar cheese

Nutrition Info

561.4 calories carbohydrate: 39 g cholesterol: 114.5 mg fat: 27 g fiber: 1.3 g protein: 39.1 g saturatedFat: 13.4 g servingSize: - sodium: 912 mg sugar: 8.1 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
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.
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.
Bake in preheated oven until cheese is melted and mixture is bubbling, about 45 minutes.

6 servings

This yummy dish can also be made with chopped ham or turkey (a great use for Thanksgiving leftovers)!