Chicken tetrazzini

2 ½ cups broken raw spaghetti

¼ cup butter

3 T. chopped onion

1 can evaporated milk (or another can of cream of chicken soup, thinned by a bit of milk)

¼ tsp. marjoram
2 T. chopped pimento (opt)

2 Cups cubed cooked chicken or turkey

1 cup shredded cheddar cheese

1 can cream chicken soup 

1 tsp celery salt

pepper to taste

frozen peas

Cook spaghetti 7 min. Drain and rinse. Melt butter, sauté onions. (or skip this step and throw in some dried onion flakes)  Stir in everything else, including cooked spaghetti  and pour into greased 9x13 pan.  Sprinkle with cheese (cheddar or parmesan). Bake covered at 350 for 30 min.