CHICKEN TETRAZZINI
1/2 onion, minced
1/2 garlic, minced
1 tablespoon butter
1 can mushroom soup
1 can cream of chicken soup
2 cups chicken broth
1 tsp. Worcestershire sauce
10 oz. sharp cheese
2 cups cooked chicken
1/2 jar pimiento
chopped parsley
1/2 pkg. long spaghetti
pepper
paprika
Sauté onion and garlic in butter. Add soups, broth, Worcestershire sauce, and half the cheese (shredded). Cook until smooth.
Add chicken, pimiento, and chopped parsley (optional). Pour over cooked spaghetti in 3-quart baking dish or 2 smaller dishes.
Top with remaining shredded cheese and sprinkle with pepper and paprika.
Bake at 375° F. for 30 minutes.