Chicken Tetrazzini

• 1 c. chopped green onion
• 1 1/2 c. chopped celery
• 1 c. chopped bell pepper
• 1/2 stick margarine
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 lb. jalapeno Velveeta
• 1 small jar sliced pimentos
• 1 (16 oz.) pkg. vermicelli (spaghetti)
• 1 can sliced mushrooms
• 1 large fryer, boiled and deboned

1. Saute vegetables in margarine. When tender, add soups and cheese.
2. Heat until cheese melts.
3. Stir in pimento and mushrooms. Cook vermicelli in chicken broth, drain and fold in sauce.
4. Stir in deboned chicken.
5. Pour into large casserole dish or into two small ones.
6. Cover and bake at 300u0b0 until very hot.
7. Freezes well. If freezing, do not bake
8. until thawed.

green onion, celery, bell pepper, margarine, cream of mushroom soup, cream of chicken soup, jalapeno velveeta, pimentos, vermicelli, mushrooms, fryer

Taken from www.cookbooks.com/Recipe-Details.aspx?id=442135 (may not work)