ANOTHER RECIPE FROM "THE RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.htm

CHICKEN TETRAZZINI
 
 
INGREDIENTS
3 tbsp. butter or margarine
1 medium onion, chopped
1 green bell pepper, chopped
1 garlic clove, pressed
3 tbsp. flour
2 cups milk
7 oz. spaghetti, cooked
3 cups chopped cooked chicken
4 oz. shredded Cheddar cheese, divided
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1/4 cup dry white wine
1 (4 oz.) can sliced mushrooms, drained
1 (2 oz.) jar diced pimiento, drained
1/2 cup grated Parmesan cheese
2 tbsp. chopped fresh parsley
1 tsp. salt
1/2 tsp. pepper
 
DIRECTIONS
Melt butter in large skillet over medium heat.
Add onion, bell pepper, and garlic, and saute until tender.
Stir in flour; cook, stirring constantly, 1 minute.
Gradually stir in milk; cook over medium heat, stirring constantly until thickened and bubbly.
Stir in pasta, chicken, 3/4 cup of the Cheddar cheese, and the next 8 ingredients.
Spoon into a lightly greased 2-quart baking dish.
Bake at 350 degrees for 20 minutes.
Sprinkle with remaining 1/4 cup Cheddar cheese and bake 5 more minutes.
 
SERVES 4 to 6