Chicken Tetrazzini - cooking recipe

Ingredients

1 medium onion, chopped
1/4 c. chopped celery
3 Tbsp. margarine
2 c. cooked chicken, cubed (turkey)
6 oz. spaghetti (uncooked)
1 can cream of chicken soup (undiluted)
2 1/2 c. chicken bouillon
1 tsp. lemon juice
1/4 tsp. pepper
pinch of nutmeg

Preparation

Break spaghetti into fourths (about 1 1/2 cups).
Saute onion and celery in margarine in Dutch oven (deep pan) until crisp and tender.
Stir soup, bouillon, lemon juice, pepper and nutmeg into sauteed mixture.
Add chicken and spaghetti and stir.
Cover and bring to a boil.
Reduce heat and simmer, stirring occasionally, 20 minutes or until spaghetti is tender.