Cheesy Chicken Tetrazzini

This recipe came from Southern Living, way back in 1987. This is my favorite tetrazzini recipe. A great way to use up leftover chicken or turkey. Also, I often find myself with extra pasta...this is a great way to use that up as well!

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 1  cup water
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 4  boneless chicken breast halves
• 6  cups water
• 1⁄2 teaspoon salt
• 1  tablespoon olive oil
• 1 (7 ounce) package angel hair pasta or 1 (7 ounce) package spaghetti
• 1  medium green bell pepper, chopped
• 1⁄4 cup butter or 1⁄4 cup margarine, melted
• 2 1⁄2 tablespoons all-purpose flour
• 1  cup milk
• 1⁄4 cup dry white wine or 1⁄4 cup dry sherry
• 1 (10 3/4ounce) can  cream of mushroom soup, undiluted
• 1 (4 ounce) can  sliced mushrooms, drained
• 1 (2 ounce) jar diced pimentos
• 1⁄8 teaspoon garlic powder
• 1⁄2 cup  grated parmesan cheese
• 3  cups cheddar cheese, shredded and divided
• 1⁄2 cup  sliced almonds, toasted

Directions

1. Combine first 3 ingredients in a saucepan;bring to a boil.
2. Cut chicken into 1/2 inch cubes. Add chicken to saucepan; cover, reduce heat and simmer 10 minutes or until done. Drain.
3. Combine 6 cups water, 1/2 tsp salt, and olive oil in a Dutch oven, bring to a boil. Add pasta, and cook according to package directions. Do not overcook. Drain well and set aside.
4. Saute green pepper in butter in a Dutch oven until tender. Add flour, and stir well.
5. Stir in milk, next 6 ingredients and 2 cups cheddar cheese. Cook over medium heat, stirring constantly, 10 minutes or until thoroughly heated. Stir in chicken.
6. Spread half of pasta in a greased 12x8x2 inch baking dish; spread half of chicken mixture over pasta. Repeat layers. Bake at 350 degrees for 15 minutes.
7. Sprinkle with remaining cup of cheese and top with almonds.
8. Bake an additional 5 minutes.