Chicken Tetrazzini

1 medium onion – chopped

3 tsp. butter or margarine

6 oz. Spaghetti – broken & uncooked

2-½ c. chicken broth

¼ tsp. pepper

1 can sliced mushrooms – drained

¼ c. celery – chopped

2 c. cooked chicken – cubed

1 (10 ½ oz) can cream of chicken soup (undiluted)

1 tsp. lemon juice

Sauté onion and celery in butter until tender.  Arrange chicken over vegetables; add spaghetti on top layer.  Combine soup, broth, lemon juice, and pepper over spaghetti, making sure all spaghetti is moistened.  Sprinkle mushrooms over top.  Cover and bring to a boil.  Reduce heat and simmer, stirring occasionally 15 to 20 minutes or until spaghetti is tender.  Top with Parmesan cheese and paprika.  Makes 4 servings.

                                      Submitted by:  Mary Beth Mehalick