Chicken Spaghetti Supreme
|Condensed cream of mushroom soup||1 Can (10 oz)|
|Milk||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Instant minced onion||2 Teaspoon|
|Worcestershire sauce||1 Dash|
|Frozen peas||1⁄2 Cup (8 tbs), cooked, drained (From A 1 1/2 Pound Bag)|
|Canned chicken||10 Ounce, drained and cut up (2 Cans, 5 Ounces Each)|
|Hard cooked eggs||2 , shelled and coarsely chopped|
|Spaghetti||8 Ounce, cooked, drained (1 Package)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
1. Combine soup, milk, cheddar cheese, instant onion, salt, pepper and the Worcestershire sauce in a medium-size saucepan. Cook over medium heat until the cheese is melted and mixture is hot. Stir in peas, chicken and chopped eggs.
2. Toss with spaghetti in a large bowl until well combined; spoon into 8-cup, shallow, baking dish; sprinkle with Parmesan cheese.
3. Place under the broiler until bubbly-hot and lightly browned.