Chicken Tetrazzini - cooking recipe

Ingredients

1 hen
1/4 bell pepper
1 (3 oz.) can mushrooms and juice
1 (4 oz.) can pimiento
1/2 can condensed mushroom soup
3/4 lb. Italian spaghetti
1/4 lb. blanched almonds

Preparation

Boil chicken in 3 cups water until tender, using pressure cooker or any kind of pot.
Remove from stock.
Take off the bones.
Cut up chicken (not too fine).
Cook spaghetti (the real Italian kind is less starchy) in chicken for 9 minutes.
Boil pepper in a little salted water after it is cut in small pieces. Cut pimiento.
Mix all ingredients except the almonds.
Arrange in Pyrex or casserole dishes.
Sprinkle sliced almonds on top and heat in slow oven for an hour before serving.