Chicken Tetrazzini

I love how bright and flavorful this dish is. If you like cheese, you'll love this because it certainly has a lot of it. :)
 
Recipe from Mrs. Deanne Hansen

• 2 C. chopped cooked chicken
• 3 oz. spaghetti
• Chicken broth
• 1 carrot, chopped
• 1/2 stalk celery, chopped
• 1/2 onion, chopped
• 1/2 green bell pepper, chopped
• 1/4 C. butter
• 1/2 C. milk
• 1 tsp. soy sauce
• 3 oz. sliced mushrooms
• 2 oz. chopped pimento
• 1 can (10-3/4 oz.) cream of chicken soup
• 1 can (10-3/4 oz.) cream of mushroom soup
• 1-1/2 C. shredded cheddar cheese

Preheat oven to 350 degrees F; grease casserole dish.

Cook noodles in broth according to package instructions and drain. Saute veggies in butter over medium heat until tender. In a large bowl or casserole dish, combine cooked noodles and remaining ingredients. Sprinkle top with additional 1/2 C. shredded cheddar cheese.

Bake for 30 minutes or until bubbly.

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