1/2 lb. spaghetti
1/2 stick butter
3 tbsp. chopped onion
1 (4 oz.) can mushrooms
1 can cream of chicken soup
1 (13 oz.) can evaporated milk
1 tsp. marjoram
2 tbsp. pimiento
2 c. cooked chicken, cubed
1/2 c. sharp Cheddar cheese, cubed
1/2 tsp. salt
1/2 tsp. celery salt
1/2 c. Parmesan cheese

Cook spaghetti. In large skillet, melt butter and saute onions. Add mushrooms with liquid. Stir in soup, milk, marjoram, pimiento, chicken, cheese, seasonings.

Put spaghetti in 9 x 13 inch dish, pour sauce over and stir together. Sprinkle with Parmesan cheese. Bake at 325 degrees for 30 minutes or until hot all through.