Chicken (or Turkey) Tetrazinni
8-10 oz pasta (you can use broken spaghetti, rotini, penne, egg noodles, it's up to you!!)
4 Tb butter
1/2 small yellow onion, chopped fine
1 can cream of chicken soup
1 13 oz can evaporated milk
2 cups cooked shredded chicken (or turkey)
about 3/4 cup cheddar cheese, cut into small cubes
1/2 tsp celery salt
1/2 tsp pepper
freshly grated parmesan cheese
Preheat oven to 350 degrees. Butter a large baking dish and set aside.
Cook pasta according to package directions, stopping just barely shy of al dente. While pasta is boiling, melt butter in a saucepan over medium heat. Saute onions until soft and translucent. Add soup and milk, whisk together and bring to a simmer. Remove from heat, stir in seasonings, chicken, and cubed cheese.
Drain pasta and dump it into the baking dish. Pour sauce over noodles, stir together till noodles are coated. Sprinkle the top generously with parmesan cheese. Bake covered for 45 minutes.