Chicken Tetrazzini With Cheddar Cheese - cooking recipe

Ingredients

1 cup thinly sliced celery
1/2 cup diced onion
4 tablespoons unsalted butter
8 ounces button mushrooms, sliced
1 cup diced green bell pepper
1/2 cup all-purpose flour
2 cups milk
1/2 lb shredded sharp cheddar cheese
1 (4 ounce) jar pimentos, diced
2 tablespoons Worcestershire sauce
1 1/2 teaspoons kosher salt
1 teaspoon red pepper flakes
1 teaspoon minced garlic
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg
1/4 cup dry sherry
2 cups diced cooked chicken
1 1/2 cups slivered almonds, toasted and divided
8 ounces spaghetti, cooked and drained
3/4 cup shredded parmesan cheese

Preparation

Preheat oven to 375\u00b0; coat a 3 quart baking dish with nonstick cooking spray; set aside.
Saute celery and onion in butter in a large saucepan, 3 minutes.
Add in mushrooms and bell pepper; cook 3 minutes.
Blend in flour; add milk, stirring constantly until thickened.
Add in cheddar, pimento, Worcestershire, salt, red pepper flakes, garlic, black pepper, and nutmeg; stir to melt cheddar; stir in sherry.
Add chicken, 3/4 cup almonds, and spaghetti to the saucepan; stir to combine; transfer mixture to prepared baking dish.
Mix the remaining 3/4 cup almonds with Parmesan cheese; sprinkle over top of spaghetti mixture.
Bake, uncovered, until bubbly, 15-20 minutes.