1/2 stick butter
5 tbsp. flour
2 c. milk
1 green pepper, chopped
3/4 c. grated sharp cheese
1 can cream of mushroom soup
1 onion, chopped
1 (4 oz.) can chopped pimento
1 sm. can chopped mushrooms
1 can water chestnuts, sliced
1/2 tsp. garlic powder
1 tsp. salt
1/3 c. blanched almonds, broken into pieces
1 tsp. Worcestershire sauce
3 heaping c. cooked chicken or turkey, chopped (I use white meat)
2 oz. thin spaghetti, cooked in chicken broth
1 c. grated sharp cheese or more (for top of casserole)

Melt butter and blend in flour until smooth. Add cold milk gradually and cook over direct heat, stirring constantly until sauce boils and is thick and smooth. Add diced pepper to cream sauce and cook 10 minutes over low heat. Add next 10 ingredients; blend really well. Cook 5-10 minutes longer. Add chopped chicken or turkey.

If it looks really thick, add more milk (half & half or evaporated milk makes a richer saucer). Add cooked spaghetti. Mix well. Pour into greased casserole and sprinkle grated cheese and paprika on top. Bake at 350 degrees for 30 minutes. This usually makes more than one casserole. If you plan to freeze these, do not cook first and delete the cheese on top until ready to bake.