Chicken Tetrazzini

• 5 lb. hen (roasting)
• 1 pkg. spaghetti
• 1 can mushrooms
• 1 bell pepper
• 1 large onion, chopped
• 1 c. celery, chopped
• 1/2 c. flour
• 4 Tbsp. butter
• 1 qt. milk
• 1 (8 oz.) pkg. Old English cheese
• 1 (8 oz.) American cheese
• Parmesan cheese

1. Boil hen until done.
2. (I have used chicken pieces, legs, thighs, breast to equal 5 pound hen.)
3. Reserve broth.
4. Saute celery, onion, mushrooms and bell pepper in 2 tablespoons butter. In a large pan make a sauce of 2 tablespoons butter, flour and milk and add cheese (cut in small pieces) and stir until cheese melts. Add sauteed onion, celery, pepper and mushrooms.
5. Cut chicken into bite size pieces and add to sauce.
6. Boil spaghetti in chicken broth.
7. When spaghetti is done, drain all but one cup broth and add sauce to mixture.
8. Put into casserole (1 large or 2 medium).
9. Top with Parmesan cheese.
10. Bake at 350u0b0 for 45 minutes.

spaghetti, mushrooms, bell pepper, onion, celery, flour, butter, milk, english cheese, american cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=673251 (may not work)