2 to 3 c. diced chicken or turkey, cooked
4 to 6 slices bacon, cut up in small pieces
1 onion, diced
1 green pepper, diced
1 c. sliced fresh mushrooms
1/2 c. toasted almond slivers
1 can pitted olives

SAUCE:

2 tbsp. flour
2 tbsp. butter
1 1/2 c. milk
1/2 c. sherry
1/8 tsp. nutmeg
Salt and pepper to taste
1/2 c. Cheddar cheese

1/2 lb. spaghetti (more or less)
1/2 to 1 c. grated Parmesan cheese

Saute' bacon until almost crisp. Add onion, green pepper and mushrooms. Saute' until limp, but not brown. Add chicken, pimiento and olives and continue to cook about 5 minutes more.

Make sauce by heating butter with flour to make light roux, add milk and sherry and stir while heating to thicken. Add nutmeg, salt and pepper. After mixture comes to a boil and thickens, add Cheddar cheese to melt.

Combine sauce with chicken mixture and add toasted almonds.

Cook spaghetti according to package directions to al dente stage. Drain and combine with chicken mixture. Pour into one 9 x 13 baking dish or two 8 inch baking dishes. Can refrigerate or freeze at this point. Before baking, bring to room temperature and top with Parmesan cheese. Bake 30 to 40 minutes at 350 degrees to heat through and brown on top.