Chicken Tetrazzini

• 1 large whole chicken
• 1 lb. spaghetti
• 1/2 c. chopped celery
• 3 Tbsp. margarine
• 1 can sliced mushrooms
• 1 can cream of mushroom soup
• 1 1/2 tsp. Greek seasoning
• 1 1/2 lb. Velveeta cheese
• 1 can pimentos
• 1 soup can milk (about 3/4 c.)
• 1/4 c. Parmesan cheese

1. Cook chicken in pot covered with water.
2. Remove chicken to cool and save water.
3. Cook spaghetti according to package directions in reserved chicken broth.
4. Drain.
5. Saute celery in butter in large skillet.
6. Add chicken that has been removed from the bone and cubed, cooked spaghetti and rest of ingredients, except Parmesan cheese.
7. Mix carefully.
8. Pour into 9 x 13-inch baking pan.
9. Sprinkle with Parmesan cheese.
10. Bake at 350u0b0 for 45 minutes.
11. Makes 8 servings.

chicken, spaghetti, celery, margarine, mushrooms, cream of mushroom soup, seasoning, velveeta cheese, pimentos, milk, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=762528 (may not work)