Cook Time: 35 minutes
Ingredients:
- 1 tablespoon butter
- 1 tablespoon minced onion
- 1 cup sliced mushrooms
- 4 ounces thin spaghetti, broken into 2-inch pieces
- 1 can (10 3/4 ounces) condensed cream of mushroom soup
- 1/3 cup milk
- 1 1/2 cups diced cooked chicken
- 1/4 cup chopped pimiento
- dash black pepper
- 1 cup shredded mild Cheddar cheese
Preparation:
Heat butter in a skillet; sauté onions and mushrooms until tender. Cook spaghetti in boiling salted water until tender; drain. Combine spaghetti with mushrooms and onions and remaining ingredients, reserving half of the shredded cheese. Pour into a lightly greased casserole. Sprinkle remaining cheese over top. Bake at 400° for 30 minutes.Serves 4.
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