CHICKEN TETRAZZINI
Hazel Smith
1 medium onion, chopped
3/4 cup chopped green pepper
1 cup chopped celery
1/2 cup butter
1 T flour
1 cup sharp cheese, grated
1 can mushroom soup
3 cans chicken broth or milk
1 t salt
3 cups cooked and chopped chicken
1-4 oz can mushrooms
1/2 cup slivered almonds
1-2 oz jar sliced pimento
6 to 7 oz spaghetti (boil according to box)
3/4 cup chopped green pepper
1 cup chopped celery
1/2 cup butter
1 T flour
1 cup sharp cheese, grated
1 can mushroom soup
3 cans chicken broth or milk
1 t salt
3 cups cooked and chopped chicken
1-4 oz can mushrooms
1/2 cup slivered almonds
1-2 oz jar sliced pimento
6 to 7 oz spaghetti (boil according to box)
Saute onion, bell pepper and celery in butter. Add flour, cheese and soup. Stir to blend well. Add broth or milk. Blend until smooth. Stir in remaining ingredients. Pour into a large casserole or 9 x 13 baking dish. Sprinkle with cracker crumbs. Cook at 400 degrees for 15 - 20 minutes.