Chicken Tetrazzini - cooking recipe

Ingredients

6 oz. spaghetti, cooked with 2 tsp. salt and rinsed
3 Tbsp. oleo
3/4 c. diced celery
1 small onion, chopped
1/2 c. diced green pepper
1/2 lb. fresh mushrooms, sliced
4 Tbsp. flour
1 3/4 c. defatted chicken broth
1 c. sour cream (can use light)
1 tsp. salt
1/8 tsp. pepper
1 small jar pimento, chopped
3 c. cooked chicken, cut up
1/2 c. or more sharp Cheddar cheese
1/2 c. sliced almonds (optional)

Preparation

Melt a little oleo and saute the celery, onion and green pepper until tender, but not brown. Cook mushrooms in a small amount of oleo.
Add 3 tablespoons oleo to celery and onion mixture. Add flour and mix thoroughly.
Slowly add chicken broth. Cook
until thick. Add sour cream, salt, pepper, pimento and chicken.
Mix thoroughly and put in a casserole sprayed with vegetable oil.
Sprinkle with cheese and add almonds.
Bake until heated through at 350\u00b0.
Can also add Parmesan or Romano on top. This can be frozen or prepared ahead.
Makes 8 servings.