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Chicken Tetrazenni
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Source: Janet Musgrove
| 3-4 lb | chicken boiled and chopped |
| 1 stick | butter |
| 1 small | onion, chopped |
| 1 | bell pepper, chopped |
| 1/2 c. | celery, chopped |
| 1 tsp | pepper |
| 1 can | cream of Mushroom soup |
| 1 can | chicken broth |
| 8-10 oz | thin Spaghetti |
| 1 | small jar pimentoes |
| 8 oz. | shredded cheddar |
Preheat oven to 350 F.
Cook onion, pepper, and celery in butter. Cook spaghetti. Mix all ingredients except cheese, and put in a baking dish. Top with cheese and bake at 350 F for 30-40 minutes.
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