Creamy Chicken Tetrazzini - cooking recipe

Ingredients

1 large green pepper, chopped
1 c. sliced fresh mushrooms
1 small onion, chopped
1/4 c. butter or margarine, melted
1/4 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. poultry seasoning
1/2 tsp. pepper
1 c. half and half
2 c. (8 oz.) Kraft shredded sharp Cheddar cheese, divided
4 c. shredded, cooked chicken
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
3/4 c. Kraft grated Parmesan cheese, divided
1/4 c. sherry
1 (4 oz.) jar sliced pimiento, drained
1 (8 oz.) pkg. spaghetti, cooked
1 tsp. paprika
1/4 c. sliced almonds, toasted

Preparation

Saute green pepper, mushrooms and onion in butter in a Dutch oven until tender.
Add flour and next 4 ingredients; stir until smooth.
Cook 1 minute, stirring constantly.
Gradually stir in half and half, cook until thickened, stirring gently.
Add 1/4 cup Cheddar cheese, stirring until cheese melts.
Add shredded chicken, mushroom soup, 1/2 cup Parmesan cheese, sherry and pimiento; stir well.