Chicken Tetrazzini - cooking recipe

Ingredients
    1 (6 lb.) hen
    2 tsp. salt (may omit)
    1/2 tsp. pepper
    1/2 c. butter or margarine
    2 medium-size green peppers, chopped
    1/4 c. plus 1 Tbsp. all-purpose flour
    2 c. milk
    2 (10 3/4 oz.) cans cream of mushroom soup (undiluted)
    2 (2 oz.) jars chopped pimiento
    1 clove garlic, crushed
    1/4 tsp. garlic powder
    1 tsp. Worcestershire sauce
    1/2 c. cooking sherry
    2 (4 oz.) cans sliced mushrooms, drained
    6 c. (1 1/2 lb.) shredded processed American cheese, divided
    3/4 c. grated Parmesan cheese
    1 (1 lb.) pkg. spaghetti noodles
    1 c. sliced almonds
    1 (4 oz.) can whole mushrooms, drained
Preparation
    Place hen in a large Dutch oven and cover with water.
    Add salt and pepper.
    Bring to a boil.
    Cover and reduce heat; simmer until tender.
    Remove hen from broth, reserving broth.
    Cool hen; remove meat from bones.
    Dice meat.

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