Chicken Tetrazzini

• 1 medium green pepper
• 4 Tbsp. butter or margarine
• 5 level Tbsp. flour
• Salt and Pepper to taste
• 2 c. whole milk
• 2 c. chicken broth
• 1 1/2 c. grated mild or medium cheddar cheese
• 1 (4-oz.) can chopped pimento (drained)
• 1 can cream of chicken soup
• 1 (8-oz) jar sliced mushrooms - including juice
• 4 oz. thin spaghetti, broken once (cook and stir in last)
• 4 cups cooked chicken, pulled into bite size pieces

1. Wash and clean chicken breast, leaving skin on but remove all excess fat pieces.
2. Cover with water and cook over medium heat until tender.
3. (Also see chicken broth under miscellaneous section of this cookbook.)
4. When done, remove chicken and set aside to cool enough to handle.
5. Save the chicken broth.
6. Remove skin and discard.
7. When cool, pull the chicken into bite size pieces and place in a very large bowl.
8. Cook green pepper in 4 Tbsp. butter until wilted; set aside.

green pepper, butter, flour, salt, milk, chicken broth, cheddar cheese, pimento, cream of chicken soup, mushrooms including juice, thin spaghetti, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=142730 (may not work)