Prep Time::15 mins
Cook Time:: 1 hr
Total Time:: 1 hr 15 mins
Servings::6
Ingredients
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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 (10.5 ounce) can cream of chicken soup
8 ounces shredded Cheddar cheese, divided
½ teaspoon celery salt
¼ teaspoon salt
¼ teaspoon ground black pepper
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain; transfer to a large bowl.
Melt margarine in a skillet over medium heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Stir into spaghetti along with chicken, evaporated milk, cream of chicken soup, 4 ounces Cheddar cheese, celery salt, salt, and black pepper; toss to combine. Transfer to prepared dish; sprinkle remaining 4 ounces Cheddar cheese over top.
Bake in the preheated oven until bubbling and cheese melted, about 45 minutes.