Chicken Tetrazzini

• 6 oz. spaghetti, broken up and cooked
• 3 c. cooked chicken, chunked
• 1/2 c. flour
• 1/2 c. chopped green pepper
• 2 Tbsp. chopped pimientos
• 1 tsp. salt
• pepper to taste
• 1/2 c. sherry
• 1/2 c. fresh minced parsley
• 1 stick butter
• 2 3/4 c. chicken broth
• 6 oz. mushrooms, sliced
• 1/2 tsp. nutmeg
• 1 c. light cream
• 1/2 c. grated Parmesan cheese
• 2 cloves minced garlic

1. Melt butter.
2. Cook garlic, green pepper, parsley and mushrooms until soft.
3. Add flour.
4. Stir until smooth.
5. Stir in broth.
6. Add cream.
7. Cook until bubbling.
8. Add wine, salt, pepper, nutmeg, pimentos, chicken and cooked spaghetti.
9. Turn into 12 x 7 x 2-inch baking dish.
10. Sprinkle with Parmesan cheese.
11. Bake at 350u0b0 for 30 minutes.

chicken, flour, green pepper, pimientos, salt, pepper, sherry, parsley, butter, chicken broth, mushrooms, nutmeg, light cream, parmesan cheese, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=519575 (may not work)