Classic Chicken Tetrazzini
|Thin spaghetti||4 Ounce|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped green pepper||2 Tablespoon|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Milk/Light cream||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Dry sherry||2 Tablespoon|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Sliced ripe olives||1⁄2 Cup (8 tbs)|
|Chopped pimiento||2 Ounce, drained (1 Jar)|
|Black pepper||1⁄4 Teaspoon|
|Cooked diced chicken||1 1⁄2 Cup (24 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Break spaghetti into bite size pieces.
Cook as directed in chart .
Remove from dish and set aside.
Place butter, onion, celery and green pepper in same 3 qt.glass casserole dish.
Cover and microwave 2 to 3 minutes or until tender.
Stir in soup, milk and cheese.
Cover and microwave 3 to 4 minutes [ROASTS, 4 to 5 minutes or until mixture begins to boil.
Stir once during cooking.
Stir until cheese melts.
Stir in cooked spaghetti and remaining ingredients except Parmesan cheese.
Cover and microwave 4 to 6 minutes or until mixture begins to boil.
Stir and let stand 5 minutes.
Garnish with parmesan cheese before serving.