Chicken Tetrazzini

• 1 (8 oz.) pkg. thin spaghetti
• 1/4 c. margarine
• 1 medium onion, chopped
• 1/2 medium green pepper
• 2 1/2 c. diced, cooked chicken
• 1 can cream of chicken soup, undiluted
• 1/3 c. milk
• 1 c. sour cream
• 1/4 tsp. sweet basil
• 1/2 c. chopped ripe olives
• 8 oz. can mushrooms, drained
• 2 Tbsp. chopped pimento (optional)
• 1 c. grated sharp Cheddar
• Parmesan cheese

1. Break spaghetti into 1-inch pieces. Cook and drain.
2. Saute onion and green pepper in margarine.
3. Mix all ingredients, except cheeses, and place in buttered casserole.
4. Sprinkle top with sharp cheese, then sprinkle with Parmesan cheese.
5. Bake in a 325u0b0 oven for about 30 minutes or until hot and bubbly. Serves 6.

thin spaghetti, margarine, onion, green pepper, chicken, cream of chicken soup, milk, sour cream, sweet basil, chopped ripe olives, mushrooms, pimento, cheddar, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=291221 (may not work)