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Chicken Tetrazzini

1 (16 ounce) package spaghetti
2 tablespoons butter
1 medium green pepper, chopped
1 medium onion, chopped
2 cups cubed cooked chicken breasts
2 (4 ounce) cans mushrooms, drained
1 (2 ounce) jardiced pimiento, drained
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
2 cups milk
12 teaspoon garlic powder
1 -2 cup shredded cheese (to your liking)


Cook spaghetti according to package directions. Meanwhile, melt butter in a large dutch oven and saute green pepper and onion until peppers are crisp tender. Stir in the chicken, mushrooms, pimiento, soup, milk, garlic powder, and salt. Drain spaghetti and add to mixture, toss. Pour into a greased 13 X 9 baking dish. Bake at 350 degrees for 50-60 minutes. Sprinkle with cheese and bake for 10 more minutes or until cheese is melted.

Source: www.food.com