Chicken Tetrazzini

• 1 (5 lb.) hen, cooked
• 1 box spaghetti
• chicken broth
• milk
• 1/4 lb. butter
• 2/3 c. flour
• 1/2 lb. Old English cheese, grated
• 1/2 lb. American cheese, grated
• 1 large onion, diced
• 1 green pepper, diced
• 1 large can mushrooms
• mushroom liquid
• bread crumbs
• 1 c. celery
• 1 small or large can pimento

1. Bone chicken and dice meat.
2. Cook spaghetti; season with a small amount of broth.
3. Add milk to remaining broth.
4. Make 1 quart.
5. Add butter and flour.
6. Heat until thickened, stirring constantly.
7. Saute onion, pepper, mushrooms and celery in mushroom liquid.
8. Thoroughly blend all ingredients except crumbs in a buttered casserole; top with crumbs.
9. Bake at 350u0b0 for 30 minutes. Yield:
10. 15 servings.

chicken broth, milk, butter, flour, english cheese, american cheese, onion, green pepper, mushrooms, mushroom liquid, bread crumbs, celery, pimento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=670319 (may not work)