2-1/2 c. spaghetti (cooked and broken into 2-inch pieces)
2 tbsp. chopped onions
4 tbsp. butter, melted
1/2 tsp. celery salt
dash of cayenne pepper
1/4 tsp. marjoram
3/4 c. sliced mushrooms (drain and reserve liquid)
1 can cream of chicken soup
1 tall can evaporated milk
2 tbsp. chopped pimento
2-3 c. cubed chicken
1/2 c. cheddar cheese
1/4 c. parmesan cheese

Cook spaghetti in boiling water until tender, drain and rinse. Sauté onion in butter, add the seasonings and reserved liquid. Blend in soup, stir until smooth. Add milk gradually stirring constantly until smooth and thick. Mix the spaghetti, mushrooms, pimento, and cooked chicken in buttered 2-quart casserole. Pour sauce over top and mix well. Spread cheese over top.

Bake at 350°F about 30 minutes or until slightly browned.