Quick Chicken Tetrazzini

• 1 large green pepper, chopped
• 1 medium onion, chopped
• 1/2 cup butter, cubed
• 2/3 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 4 cups milk
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 10 slices process sharp cheddar cheese, cubed
• 10 slices process American cheese, cubed
• 5 cups cubed cooked chicken
• 1 package (16 ounces) frozen peas
• 1 jar (4 ounces) diced pimientos, drained
• 1 package (1 pound) spaghetti, cooked, rinsed and drained
• 1/4 cup slivered almonds, optional
• 1/4 cup minced fresh parsley

1. In a Dutch oven, saute green pepper and onion in butter until crisp-tender. Stir in the flour, garlic powder and pepper until blended. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in the soup, cheeses and chicken; cook and stir until cheese is melted. Stir in the peas, pimientos and spaghetti.
2. Transfer to two greased 13-in. x 9-in. baking dishes. Top with almonds if desired. Bake, uncovered, at 350u0b0 for 20-30 minutes or until heated through. Garnish with parsley.

green pepper, onion, butter, allpurpose, garlic, pepper, milk, condensed cream, cheddar cheese, american cheese, chicken, frozen peas, pimientos, slivered almonds, fresh parsley

Taken from www.tasteofhome.com/recipes/quick-chicken-tetrazzini/ (may not work)