Chicken Tetrazzini

Chicken Tetrazzini

I made this recipe one weekend when my family came for a visit.

They love it! It's delicious - It's hard work and will make a mess in the kitchen but it's well worth it!

3 or 4 Chicken breasts

1 bell pepper

1 onion

1 stalk of celery

16 oz. spaghetti

1/8 lb. margarine

1 1/2 TBS flour

1 c. milk

1/2 lb. Velveeta cheese

1 can Cream of Mushroom Soup

1 small bottle pimento

Boil chicken with salt and pepper to taste until tender. Remove from pan and cool. Debone and cut into small pieces. Cook 1/2 chopped green pepper, 1/2 chopped onion, 1 chopped stalk celery in 1/2 to 1 cup chicken broth until tender. Cook 1 (16 oz) pkg spaghetti. In top of double boiler melt 1/8 lb margarine and add 1 1/2 TBS flour, and 1 cup of milk. Cook until thick. Add 1/2 lb. cubed Velveeta cheese. Stir until melted. Then add 1 can mushroom soup, 1 small bottle of pimento and the chicken. Stir into spaghetti. Bake about 30 minutes at 350 degrees. This can be made ahead and kept in the refrigerator overnight for a quick Sunday noon meal.