Chicken Tetrazzini

• 1 - 6 lb chicken
• 1/2 tsp pepper
• 2 green peppers, chpd
• 1/4 C plus 1 T flour
• 1 can Cream Mushroom soup
• 1 clove garlic, minced
• 1 tsp worcestershire
• 8 oz sliced mushrooms
• 3/4 C grated parmesan
• 1 C slivered almonds
• 2 tsp salt
• 1/2 C butter
• 2 C milk
• 4 oz jar pimento
• 1/4 tsp garlic salt
• 1/2 C sherry
• 6 C american cheese
• 1 lb. spaghetti
• 4 oz whole mushrooms

1. Boil chicken in salt and pepper. Save broth. Dice chicken. Saute peppers in butter until tender. Add flour and cook 1 min. stirring. Add milk & stir. Add chicken, soup, garlic, worcestershire, sliced mushrooms, pimentos, garlic salt, sherry, american cheese. Cook 10 min. Cook spaghetti in broth then drain. Mix into chicken mixture. Put in greased 9 x 13 baking dish and top with parmesan, whole mushrooms and almonds. Bake at 350 until bubbly. Let sit 10 min before cutting

chicken, pepper, green peppers, t, cream mushroom soup, clove garlic, worcestershire, mushrooms, parmesan, almonds, salt, butter, milk, pimento, garlic, sherry, american cheese, spaghetti, mushrooms

Taken from www.epicurious.com/recipes/member/views/chicken-tetrazzini-52077231 (may not work)