Chicken-Etti(Serves 10 To 12)

• 2 c. 2-inch pieces uncooked spaghetti
• 2 c. cooked chicken cubes
• 1 (2 oz.) jar diced pimento
• 1/2 green pepper, chopped
• 1 medium onion, chopped
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 2 Tbsp. butter
• 1 can cream of mushroom soup
• 1 c. chicken broth or milk
• 2 (4 oz.) cans drained mushrooms
• 1 can water chestnuts
• French fried onion rings

1. Braise pimento, green pepper, onion, garlic powder, salt and pepper in butter until tender-crisp.
2. Cook spaghetti; drain.
3. Add chicken, vegetables, soup, mushrooms and chestnuts.
4. Pour into greased casserole dish.
5. Bake at 350u0b0 for 50 to 60 minutes, until bubbly.
6. Top with French fried onion rings.
7. Return to oven for 10 minutes.

spaghetti, pimento, green pepper, onion, garlic powder, salt, pepper, butter, cream of mushroom soup, chicken broth, mushrooms, water chestnuts, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=892522 (may not work)