8 oz. thin spaghetti, broken into pieces
4 tbsp. butter
3 tbsp. chopped onion
1 sm. can sliced mushrooms, drained
1/2 tsp. celery salt
1/4 tsp. marjoram
1 can cream of chicken soup
1 can milk
3/4 c. broth or milk
2 tbsp. chopped pimiento
2 c. cubed chicken
1/2 c. cheddar cheese, cubed
1/4 c. Parmesan cheese
Oregano or basil to taste
Frozen peas (opt.)

Cook spaghetti in salted water; drain. Saute chopped onion in butter, add mushrooms. Mix all ingredients well. Put in greased casserole, top with Parmesan cheese. Bake at 350 degrees for 30 minutes.