Ingredients
- 1 large green pepper, chopped
- 1 cup sliced (chopped) fresh mushrooms
- 1 small onion, chopped
- 1/4 cup butter
- 1/4 cup all purpose flour
- 1/2 t salt
- 1/2 t garlic powder
- 1/2 t poultry seasoning
- 1/2 t pepper
- 1-2 cups half n half (she used 2 cups fat free half n half)
- 2 cups (8 oz) Kraft Shredded Sharp Cheddar Cheese, divided
- 4 cups shredded cooked chicken
- 1 (10 3/4 oz) can cream of mushroom soup, undiluted
- 3/4 cup Kraft Grated Parmesan Cheese, divided
- 1/4 cup sherry
- 1 (4 ounce) jar sliced pimento, drained
- 1 (8 ounce) package spaghetti, cooked
- 1 t paprika
- 3/4 cup sliced almonds, toasted
Preparation
Step 1
Saute green pepper, mushrooms and onion in butter in a dutch oven until tender
Add flour and next 4 ingredients
Stir until smooth
Cook 1 minute, stirring constantly
Gradually stir in half n half and cook until thickened, stirring gently
Add 3/4 cup Cheddar cheese, stirring until cheese melts
Add shredded chicken, mushroom soup, 1/2 cup Parmesan cheese, sherry and pimento, stir well
Combine chicken mixture with cooked spaghetti, tossing gently until thoroughly combined
Spread mixture in a greased 13" by 9" pan
Bake, uncovered, at 350 degrees for 20 to 25 minutes or until thoroughly heated
Combine remaining 1/4 cup Parmesan cheese and 1 t paprika; stir well
Sprinkle remaining 1 1/4 cups Cheddar cheese in diagonal rows across top of casserole
Repeat procedure with slide almonds and Parmesan-paprika mixture
Bake an additional 5 minutes or until Cheddar cheese melts