Chicken Spaghetti #3

• 1 green pepper, cut up
• 1 small onion
• 4 oz. jar pimiento
• 1 pkg. long thin spaghetti
• 1/2 stick butter
• 1/2 Tbsp. salt
• 2 c. milk
• 1 Tbsp. dry mustard
• 1/2 Tbsp. pepper
• 1 chicken bouillon
• several stalks celery, cut up
• 6 Tbsp. flour
• 1 can cream of mushroom soup
• 1/4 Tbsp. garlic powder
• 1 c. grated Cheddar cheese
• 3 c. deboned chicken

1. Saute onions, bell pepper and celery in butter.
2. Add dry seasonings and milk; stir in soup, pimentos and cheese.
3. Fold in spaghetti.
4. Boil chicken until tender; debone and set aside.
5. When mixing spaghetti with mixture, if it looks dry, add more broth (I use broth to boil spaghetti).
6. Pour in sheet cake size pan and bake at 350u0b0 for 40 minutes, uncovered.
7. Sprinkle with Cheddar cheese.

green pepper, onion, pimiento, butter, salt, milk, mustard, pepper, chicken bouillon, several stalks celery, flour, cream of mushroom soup, garlic powder, cheddar cheese, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287007 (may not work)