Chicken Tetrazzini – needlery!



	Chicken Tetrazzini Saute in 3 tablespoons butter: 1 green pepper, chopped 1 small onion, chopped 4 to 8 ounces mushrooms Cook and drain 8 ounces spaghetti 2 cans cream of chicken soup 1 cup milk 1 small can chopped pimento 2 cups diced, cooked chicken 1 cup shredded cheddar cheese Combine all ingredients and bake in a 9" x 13" pan at 350 degrees for 30-60 minutes or until bubbly. Serves 5-6. If you need to serve more people, one and a half recipes will completely fill a 9" x 13" pan. You can also make this ahead of time and freeze it. Then just bake it the day you are serving it – but remember, if it is frozen it will take a lot longer to bake. More than once I’ve been surprised how long it takes to bake a frozen dish (you know the routine…keep turning the oven hotter, keep feeding the guests appetizers!).