Chicken Tetrazzini - cooking recipe

Ingredients

3/4 lb. spaghetti
1 onion, minced
1 garlic clove, minced
2 Tbsp. butter
2 cans cream of chicken soup
2 cans cream of mushroom soup
1 tsp. steak sauce
2 c. milk
3/4 lb. sharp Cheddar cheese, grated
4 1/2 c. diced, cooked chicken
2 oz. pimentos, chopped
1/4 c. chopped parsley
pepper and paprika

Preparation

Cook
and
drain spaghetti.
Rinse in hot water and put into shallow
dishes,
filling them 1/3 full.
Cook onion and garlic in butter for 5 minutes.
Add soups, steak sauce, milk and
1/2 of the cheese.
Cook until smooth, stirring constantly.
Add chicken, pimento and parsley.
Mix well.
Add pepper to
taste. Pour
over\tspaghetti
and sprinkle with remaining cheese and a little paprika.
Bake in moderate oven at 350\u00b0 to 375\u00b0
for
about 30
minutes.
Makes
about 12 cups.
Freezes well.