Chicken Tetrazzini

Ingredients:

• 3 tablespoons butter or margarine
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 garlic clove, pressed
• 3 tablespoons all-purpose flour
• 2 cups milk
• 7oz spaghetti, cooked
• 3 cups cooked chicken, chopped
• 1 cup (4oz) cheddar cheese, shredded & divided
• 1 (10.75oz) can cream of mushroom soup, undiluted
• 1/4 cup dry white wine
• 1 (4oz) can sliced mushrooms, drained
• 1 (2oz) jar diced pimiento, drained
• 1/2 cup parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions:

Melt the butter in a large skillet over medium heat, then add the onion, bell pepper and garlic and saute until tender. Stir in the flour and cook, stirring constantly for 1 minute. Gradually stir in the milk and cook over medium heat, stirring constantly until thickened and bubbly. Stir in the pasta, chicken, 3/4-cup cheddar cheese, cream of mushroom soup, white wine, mushrooms, pimiento, parmesan cheese, parsley, salt and pepper. Spoon mixture into a lightly greased 2-quart baking dish. Bake at 350° for 20 minutes, then sprinkle with the remaining 1/4-cup of cheddar cheese and bake for 5 additional minutes.