Chicken Tetrazzini

This recipe is from Rachel, my MIL. When my older son was a toddler, he called this "chicken spaghetti." Time to prepare doens not include cooking time for spaghetti and chicken. Rachel credits this recipe to a friend of hers in 1974.

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 1⁄4 cup butter
• 5  tablespoons flour
• 2  cups milk
• 1  green pepper, chopped
• 1 1⁄4 cups cheddar cheese, grated and divided
• 1 (10 ounce) can  cream of mushroom soup
• 1 (4 ounce) can pimientos (optional)
• 1⁄2 teaspoon garlic powder
• 1  teaspoon salt
• 1  teaspoon Worcestershire sauce
• 3  cups  cooked chicken, diced
• 2 -3  ounces spaghetti, cooked according to package directions

Directions

1. In a medium saucepan, melt butter and blend in flour until smooth. Add milk and cook until thickened, stirring constantly.
2. Add green pepper and cook for 5 minutes.
3. Add 3/4 cup grated cheese and soup. Blend well.
4. Add pimientos, garlic, Worcestershire sauce, chicken, and cooked spaghetti. Mix well.
5. Put mixture into 9 X 13 baking dish. Sprinkle remaining grated cheese on top.
6. Bake at 350* for 30 minutes or until cheese is browned.