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     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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