Chicken Tetrazzini

• 1 pkg. (16 oz.) uncooked spaghetti
• 2 Tbsp. margarine
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 2 c. cubed cooked chicken
• 2 cans (4 oz. each) mushrooms, drained
• 1 jar (2 oz.) diced pimento, drained
• 1 can cream of mushroom soup, undiluted
• 2 c. milk
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1 to 2 c. shredded Cheddar cheese

1. Cook spaghetti according to package directions.
2. Melt butter in large Dutch oven, saute green pepper and onion.
3. Stir in chicken, mushrooms, pimento, soup, milk, garlic powder and salt. Drain spaghetti and add to mixture, toss.
4. Pour into greased 13 x 9 x 2-inch pan or baking dish.
5. Bake at 350u0b0 for 50 to 60 minutes.
6. Sprinkle with cheese.
7. Bake 10 minutes longer or until cheese melts.

spaghetti, margarine, green pepper, onion, chicken, mushrooms, pimento, cream of mushroom soup, milk, garlic powder, salt, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=286202 (may not work)