Chicken Tetrazzini

• 3 c. chicken or 2 small cans chicken with broth
• 8 oz. spaghetti, broken in half
• 2 Tbsp. margarine
• 1/4 c. flour
• 1 tsp. salt
• 1/4 c. pimento strips, drained (optional)
• 1/2 tsp. paprika
• 1/2 tsp. celery salt
• 3/4 c. Parmesan cheese
• 1/8 tsp. pepper
• 2 c. milk
• 1 c. chicken broth or less if using canned chicken
• 1 (2 oz.) can mushrooms

1. In large saucepan, cook spaghetti; drain and set aside.
2. In 3-quart saucepan or large skillet, melt margarine.
3. Stir in flour and seasonings.
4. Lower heat and stir in milk and broth gradually. Cook over medium heat, stirring constantly, until thickened.
5. Add remaining ingredients, reserving half of Parmesan cheese to put on top.
6. Yields 6 servings.

chicken, margarine, flour, salt, pimento strips, paprika, celery salt, parmesan cheese, pepper, milk, chicken broth, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=918372 (may not work)