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.