Laurie Davis' Chicken Tetrazzini

• 1 (4 to 4 1/2 lb.) hen or large fryer
• 1 (1/2 lb.) pkg. spaghetti
• 2 cans mushroom soup
• 1/2 green pepper, cut in small pieces
• 1 small can mushroom pieces
• 1 small can pimentos
• 1/2 lb. grated cheese
• bread or cracker crumbs

1. Cook chicken until tender.
2. Cool, bone and cut in small pieces. Cook spaghetti until tender and rinse in cold water.
3. Cook green pepper 5 minutes in a little chicken broth.
4. Put a layer of chicken in bottom of greased dish, then a bit of pepper, pimento, mushrooms and 1 can of soup.
5. Then add a layer of spaghetti; sprinkle with onion salt and layer of grated cheese.
6. Make second layer, putting chicken, pepper, pimentos, mushrooms and soup.
7. Put the second layer of spaghetti; sprinkle with onion salt and a thick layer of cheese (grated).
8. Top with bread or cracker crumbs and a few pieces of butter.
9. Bake 45 minutes in 350u0b0 oven.
10. This may be frozen. This may not be so simple, but it sure is good, especially for a family gathering or church supper.

fryer, spaghetti, mushroom soup, green pepper, mushroom pieces, pimentos, grated cheese, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=443576 (may not work)