Cheesy Chicken Tetrazzini

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 cup water
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 4 boneless chicken breast halves
• 6 cups water
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1 (7 ounce) package angel hair pasta or 1 (7 ounce) package spaghetti
• 1 medium green bell pepper, chopped
• 1/4 cup butter or 1/4 cup margarine, melted
• 2 1/2 tablespoons all-purpose flour
• 1 cup milk
• 1/4 cup dry wine or 1/4 cup dry sherry
• 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
• 1 (4 ounce) can sliced mushrooms, drained
• 1 (2 ounce) jar diced pimentos
• 1/8 teaspoon garlic powder
• 1/2 cup grated parmesan cheese
• 3 cups cheddar cheese, shredded and divided
• 1/2 cup sliced almonds, toasted

Recipe

• 1 combine first 3 ingredients in a saucepan;bring to a boil.
• 2 cut chicken into 1/2 inch cubes. add chicken to saucepan; cover, reduce heat and simmer 10 minutes or until done. drain.
• 3 combine 6 cups water, 1/2 tsp salt, and olive oil in a dutch oven, bring to a boil. add pasta, and cook according to package directions. do not overcook. drain well and set aside.
• 4 saute green pepper in butter in a dutch oven until tender. add flour, and stir well.
• 5 stir in milk, next 6 ingredients and 2 cups cheddar cheese. cook over medium heat, stirring constantly, 10 minutes or until thoroughly heated. stir in chicken.
• 6 spread half of pasta in a greased 12x8x2 inch baking dish; spread half of chicken mixture over pasta. repeat layers. bake at 350 degrees for 15 minutes.
• 7 sprinkle with remaining cup of cheese and top with almonds.
• 8 bake an additional 5 minutes.