Chicken Tetrazzini With Cheddar Cheese

Cuisine at Home/Cuisine Tonight

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 1  cup  thinly sliced celery
• 1⁄2 cup  diced onion
• 4  tablespoons unsalted butter
• 8  ounces button mushrooms, sliced
• 1  cup  diced green bell pepper
• 1⁄2 cup all-purpose flour
• 2  cups milk
• 1⁄2 lb  shredded sharp cheddar cheese
• 1 (4 ounce) jar pimentos, diced
• 2  tablespoons Worcestershire sauce
• 1 1⁄2 teaspoons kosher salt
• 1  teaspoon red pepper flakes
• 1  teaspoon  minced garlic
• 1⁄2 teaspoon black pepper
• 1⁄8 teaspoon ground nutmeg
• 1⁄4 cup dry sherry
• 2  cups  diced  cooked chicken
• 1 1⁄2 cups  slivered almonds, toasted and divided
• 8  ounces spaghetti, cooked and drained
• 3⁄4 cup  shredded parmesan cheese

Directions

1. Preheat oven to 375°; coat a 3 quart baking dish with nonstick cooking spray; set aside.
2. Saute celery and onion in butter in a large saucepan, 3 minutes.
3. Add in mushrooms and bell pepper; cook 3 minutes.
4. Blend in flour; add milk, stirring constantly until thickened.
5. Add in cheddar, pimento, Worcestershire, salt, red pepper flakes, garlic, black pepper, and nutmeg; stir to melt cheddar; stir in sherry.
6. Add chicken, 3/4 cup almonds, and spaghetti to the saucepan; stir to combine; transfer mixture to prepared baking dish.
7. Mix the remaining 3/4 cup almonds with Parmesan cheese; sprinkle over top of spaghetti mixture.
8. Bake, uncovered, until bubbly, 15-20 minutes.