Chicken Tetrazzini - cooking recipe

Ingredients

8 oz. spaghetti or 2 1/2 c. dry elbow macaroni
1 (4 oz.) can mushrooms, drained and liquid reserved
5 Tbsp. butter
1/2 tsp. celery salt or seed
cayenne pepper to taste
1/4 tsp. marjoram
1 can cream of chicken soup
1 3/4 c. evaporated milk
2 Tbsp. chopped pimento
2 c. cubed, cooked turkey or chicken
1/2 c. shredded sharp cheese
1/4 c. grated Parmesan cheese

Preparation

Cook spaghetti; drain and rinse with hot water.
Drain mushrooms and save liquid.
Melt butter and saute onion.
Add seasonings and mushroom liquid.
Blend in soup.
Gradually add milk.
Cook until smooth and rather thick.
Add remaining ingredients and top with cheese.
Bake 30 minutes at 350\u00b0 until lightly browned on top.