Chicken Tetrazzini

• 1 (6 lb.) hen, boiled and deboned
• 2 tsp. salt
• 1/2 tsp. pepper
• 1/2 c. margarine
• 2 medium peppers, chopped
• 1/4 c. plus 1 Tbsp. flour
• 2 c. milk
• 2 cans mushroom soup
• 4 oz. chopped pimento
• 1 clove garlic, crushed
• 6 c. shredded processed American cheese (save 2 c.)
• 3/4 c. Parmesan cheese
• 1 lb. spaghetti noodles
• 1 c. sliced almonds (save 1/2)
• 4 oz. whole mushrooms, drained (save for top)

1. Saute onion and pepper.
2. Add flour and stir until smooth; gradually stir in milk.
3. Add other ingredients except reserved and cook 10 minutes.
4. Place cooked noodles in two 13 x 9-inch pans and cover with cooked mixture.
5. Repeat layers once.
6. Top with cheese, almonds and mushrooms.
7. Bake at 350u0b0 for 10 to 15 minutes.
8. Serves 16 to 20.

hen, salt, pepper, margarine, peppers, flour, milk, mushroom soup, pimento, clove garlic, american cheese, parmesan cheese, noodles, almonds, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=340221 (may not work)