Chicken Tetrazzini - cooking recipe

Ingredients

3 c. chicken or 2 small cans chicken with broth
8 oz. spaghetti, broken in half
2 Tbsp. margarine
1/4 c. flour
1 tsp. salt
1/4 c. pimento strips, drained (optional)
1/2 tsp. paprika
1/2 tsp. celery salt
3/4 c. Parmesan cheese
1/8 tsp. pepper
2 c. milk
1 c. chicken broth or less if using canned chicken
1 (2 oz.) can mushrooms

Preparation

In large saucepan, cook spaghetti; drain and set aside.
In 3-quart saucepan or large skillet, melt margarine.
Stir in flour and seasonings.
Lower heat and stir in milk and broth gradually. Cook over medium heat, stirring constantly, until thickened.
Add remaining ingredients, reserving half of Parmesan cheese to put on top.
Yields 6 servings.