This is a new twist on spaghetti. This is definitely a keeper. Ingredients: 1/2 stick margarine 1/2 cup chopped onions 1/2 cup chopped celery 3 large chicken breasts, cooked and cubed 1 8oz. pkg. spaghetti, cooked and drained 1 sm. jar or can of sliced mushrooms, drained 1 can cream of chicken soup 1 can Rotel 1 tbsp. Worcestershire sauce 1 tbsp. chili powder shredded cheddar cheese Saute chopped onions and celery in margarine until tender. Combine all ingredients and spread mixture in a 9×13 inch baking dish. Sprinkle with shredded cheese on top. Bake at 350′ until warm and cheese is melted, about 30 minutes. I used whole wheat spaghetti and I only used about 1/3 of the can of chicken soup. I also used Smart Choice butter and 2% milk cheddar cheese.
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