Chicken Tetrazzini - cooking recipe

Ingredients

8 oz. thin spaghetti, cooked 7 minutes
10 chicken breasts, cooked and cut up
1/2 c. pimento or red pepper, diced
1/2 c. green pepper
1 minced onion
1 lb. fresh mushrooms, sliced
2 cans cream of mushroom soup
1 c. half and half cream
2 c. cubed Velveeta cheese

Preparation

Saute pimento, pepper, onion and mushroom only until crisp. Blend soup, half and half and Velveeta cheese and blend with sauteed vegetables.
Mix all together and put in 9 x 13 pan (or larger).
Top with Parmesan cheese.
Bake at 325\u00b0 for one hour.