Chicken Tetrazzini - cooking recipe

Ingredients

8 oz. spaghetti, broken in 2-inch pieces
3/4 c. (4 oz. can) sliced mushrooms
4 Tbsp. butter or margarine
3 Tbsp. chopped onion
1/2 tsp. salt
1 can cream of chicken soup
1 can cream of mushroom soup
No. 2 can evaporated milk (17 oz.)
2 Tbsp. chopped pimento (optional)
4 c. cubed, cooked chicken or turkey
1/2 c. shredded sharp Cheddar cheese
1/4 c. grated Parmesan cheese

Preparation

Cook spaghetti until tender in 2 1/2 quarts boiling salted water; drain.
Rinse with hot water.
Drain mushrooms, saving liquid.
Melt butter in saucepan; saute onion.
Add salt and mushroom liquid.
Blend in soups.
Stir until smooth and gradually add evaporated milk, stirring over heat until smooth and thickened.