Chicken Tetrazzini

• 1 (5 lb.) chicken, stewed
• 1 onion, chopped
• 3/4 c. chopped bell pepper
• 1 c. chopped celery
• 6 Tbsp. chicken broth (from chicken)
• 1/4 c. flour
• 2 cans cream of mushroom soup
• 1/2 c. chopped pimento
• 2 1/2 c. liquid (half milk and half broth)
• 1 small jar green olives
• 1/4 c. wine
• 2 c. grated cheese
• 1 (10 oz.) pkg. spaghetti, cooked

1. Reserve broth from chicken.
2. Debone chicken.
3. Cook onion, bell pepper and celery in chicken broth (6 tablespoons).
4. Blend in flour.
5. Add liquid and cook until thick.
6. Add soup, pimento, olives, wine and chicken meat.
7. Stir in spaghetti.
8. If too thick, add more liquid.
9. Pour into a 9 x 13-inch casserole.
10. Bake about 25 minutes until bubbly.
11. Add grated cheese and cook until melted.

chicken, onion, bell pepper, celery, chicken broth, flour, cream of mushroom soup, pimento, liquid, green olives, wine, grated cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=275090 (may not work)