2 1/2 c. broken raw spaghetti
1/2 stick butter
3 tbsp. chopped onion
1 (8 oz.) can mushroom pieces with liquid
1 (13 oz.) can evaporated milk
1/4 tsp. marjoram
2 tbsp. chopped pimiento
3 c. cooked and cubed chicken
1/2 c. cubed sharp Cheddar cheese
1 can cream of chicken soup (undiluted)
1/2 tsp. salt
1/2 tsp. celery salt
1/2 c. grated Parmesan cheese

Cook spaghetti 7 minutes, drain and rinse. In skillet melt butter and saute onions. Add liquid from can of mushrooms and stir in chicken soup, evaporated milk, mushrooms, Marjoram, pimiento, cubed chicken and Cheddar cheese. Season sauce to taste with salt and celery salt. Put spaghetti into greased oblong casserole and pour sauce over top, making sure all the noodles are covered. Sprinkle with Parmesan cheese. Bake at 325 degrees for 30 to 45 minutes. Makes 8 to 10 servings.