Chicken Tetrazzini

• 1 c. chopped onion
• 1/2 c. chopped green pepper
• 1/4 c. chopped celery
• 1/4 c. margarine
• 1/4 c. dry bread crumbs
• 1/4 c. grated Parmesan cheese
• 1/4 c. unsifted flour
• 1 1/2 tsp. salt
• 3 c. low-fat milk
• 1 chicken bouillon cube
• 2 c. diced, cooked chicken
• 2 c. cooked spaghetti
• 1 1/2 c. cooked green beans
• 1 jar mushrooms, drained
• 2 Tbsp. diced pimento
• dash of lemon pepper

1. Saute onion, green pepper and celery in 2 tablespoons margarine until tender.
2. Melt remaining margarine.
3. Blend in flour, salt and pepper.
4. Gradually stir in milk.
5. Add bouillon cube and sauteed vegetables.
6. Cook over medium heat, stirring until mixture comes to a boil.
7. Remove from heat.
8. Stir in remaining ingredients.
9. Pour into 2-quart casserole.
10. Combine bread crumb and cheese.
11. Sprinkle over top of casserole.
12. Bake at 400u0b0 for about 30 minutes until hot and bubbling.

onion, green pepper, celery, margarine, bread crumbs, parmesan cheese, flour, salt, lowfat milk, chicken, chicken, beans, mushrooms, pimento, lemon pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=872331 (may not work)