Chicken Tetrazzini

Hazel's Hot Dish Recipe of the Week

Chicken Tetrazzini

1 medium onion, chopped
3/4 cup bell pepper, chopped
1 cup celery, chopped
1/2 cup butter
1 T flour
1 cup sharp cheese, grated
1 can mushroom soup
2 cans chicken broth (or milk)
1 t salt
3 cups boiled and chopped chicken
1 4-ounce can mushrooms
1/2 cup slivered almonds
1 2-ounce jar chopped pimento
6 ounces spaghetti, cooked

Saute onion, bell pepper and celery in butter. Add flour, cheese and soup. Stir to blend well. Add broth or milk. Blend until smooth. Stir in remainder of ingredients and mix well. Pour into a 9 x 13 baking dish. Top with 1 stack crushed Ritz crackers mixed with 1/2 stick melted butter. Bake at 400° for 15 minutes.