Chicken Tetrazzini

• 1 (7 oz.) pkg. spaghetti sauce
• chicken broth
• 1 stalk celery
• 1 medium green pepper, minced
• 1 small onion, minced
• 2 lb. chicken, cooked and diced
• 1 box Ritz crackers
• 3/4 c. margarine
• 1 c. flour
• 4 c. milk
• 1 lb. American cheese, grated
• 1 c. mushroom soup

1. Cook spaghetti and celery in chicken broth to package directions.
2. Drain, add green pepper, onion and diced chicken to spaghetti.
3. Set aside.
4. Prepare cheese sauce, milk, flour and margarine in medium sized saucepan.
5. Cook until thick, stir constantly.
6. Add grated cheese and mushroom soup.
7. Mix cheese sauce into spaghetti mixture.
8. Pour into large oblong baking dish.
9. Top with margarine and cracker crumbs.
10. Bake 30 minutes at 350u0b0.

spaghetti sauce, chicken broth, celery, green pepper, onion, chicken, crackers, margarine, flour, milk, american cheese, mushroom soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=412398 (may not work)