MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easy Chicken Tetrazzini
 Categories: Vegetables, Pasta, Poultry, Cheese, Mushrooms
      Yield: 8 servings
 
     16 oz Uncooked spaghetti
      2 tb Butter
      1 md Bell pepper; chopped
      1 md Onion; chopped
      2 c  Chicken; cooked, cubed
      8 oz Mushrooms (2 cans); drained
      2 oz Jar diced pimiento; drained
 10 3/4 oz Can cream of mushrooms soup;
           - undiluted
      2 c  Milk
    1/2 ts Garlic powder
    1/2 ts Salt
  1 1/2 c  Cheddar cheese; shredded
 
  Set oven @ 350°F/175°C.
  
  Cook spaghetti according to package directions. Meanwhile, melt
  butter in a large Dutch oven over medium-high heat; add green
  pepper and onion. Cook and stir until vegetables are crisp-tender,
  4-5 minutes. Stir in chicken, mushrooms, pimientos, soup, milk,
  garlic powder, and salt. Drain spaghetti; add to pan and toss to
  coat.
  
  Pour into a greased 13x9" baking dish. Cover and bake until hot and
  bubbly, 50-60 minutes. Uncover; sprinkle with cheese. Bake,
  uncovered, until cheese is melted, about 10 minutes.
  
  Recipe by Martha Sue Stroud, Clarksville, Texas
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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