Chicken Tetrazzini

2 ½ cups spaghetti, broken in 2 inch pieces

1 ½  cups boiling salted water

3 tablespoons chopped onion

4 tablespoons butter, melted

½ teaspoon celery salt

dash of cayenne pepper

¼ cup grated Parmesan cheese

¼ teaspoon marjoram

¾  cup sliced mushrooms

1 can cream of chicken soup

1 can evaporated milk

2 tablespoons chopped pimento

2 cups cubed cooked chicken

½ cup shredded cheddar cheese

Cook spaghetti in boiling water until tender.  Drain; rinse with hot water. Sauté onion in butter; add seasonings and reserved mushroom liquid.  Blend in soup, stir until smooth. Add milk gradually, stirring constantly, until smooth and thick.  Mix spaghetti, mushrooms, pimento and chicken together in buttered 2-quart casserole dish.  Pour sauce over top; mix well.  Spread cheese over top.  Bake at 350° for 30 minutes, or until brown.

Contributed by GayLynn S.