Chicken Tetrazzini - cooking recipe

Ingredients

1 (3 lb.) broiler-fryer
1 (8 oz.) pkg. spaghetti
1/2 c. green bell pepper, diced
1 large onion, diced
1 c. chicken broth
1/2 c. sliced pimiento (4 oz. jar)
2 cans cream of mushroom soup
1/4 tsp. celery salt
1/2 tsp. pepper
1 Tbsp. Worcestershire sauce
3/4 lb. Cheddar cheese, grated
2 to 3 oz. sliced almonds

Preparation

Place chicken in deep boiler with water to cover.
Simmer until tender.
Remove chicken and reserve 1 cup of broth.
In remaining broth, cook the spaghetti according to package instructions.
Cut chicken into bite-sized pieces.
Cook bell pepper and onion in the reserved cup of broth until tender.
Combine spaghetti (which has been drained), diced chicken, bell pepper and onion with the 1 cup broth.
Add the remaining ingredients except half the cheese and all the almonds.
Place in baking dish.
Sprinkle with the remaining cheese and almonds.
Bake at 400\u00b0 for 20 minutes.
Serves 12 to 15.
Freezes well.