This is a recipe given to me by a dear friend, Tracy Hunter and passed down to her from her mom Mary. They are both great cooks. I moved away and could not go to her house to eat this anymore so she shared the recipe. I have since fixed it many, many times over to rave reviews!
Brown onions in margarine till tender. Add chicken, garlic salt, chili powder, tomatoes, 1 cup of the shredded cheese and soups. Simmer while the spaghetti cooks.
Pour the soup mixture over the drained spaghetti and mix well. Sprinkle the remaining cup of cheese over the top. Use a large deep dish casserole to cook at 350 degrees for 30 minutes or till cheese is melted and bubbly.