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Casseroles recipe added on 6/13/2013
8 oz spaghetti 1 sm. can mushrooms 1/4 tsp. marjoram few grains of cayenne pepper 1 can cream of chicken soup 1 tall can evaporated milk (1-2/3 cup) 2 c. chopped chicken 1/2 c cheddar cheese, grated Cook spaghetti until tender. Drain and rinse with hot water. Drain mushroom and save liquid. Blend soup by gradually adding milk and mushroom liquid and seasoning. Stirring constantly until smooth and thickened while heating. In a casserole, mix spaghetti, mushrooms, and chicken. Pour in sauce and mix. Top with cheddar cheese. Bake at 340 degrees for 30 minutes until it bubbles.
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