1/2 (16 oz.) pkg. spaghetti pasta noodles
3 cups cooked chopped chicken
3 tbsp. all-purpose flour
4 tbsp. (1/2 stick) butter
2 cups milk
1 green pepper, chopped (optional)
3/4 cup grated sharp cheese, divided
1 small jar pimientos, chopped
1 (10 oz.) can cream of mushroom soup
1/2 tsp. garlic powder
1 tsp. salt

Cook spaghetti for half of the time required (as listed on package). Drain and set aside.

In the same pot, melt butter and blend in flour until smooth. Stir in milk. Cook over medium heat, stirring until thick. Add green pepper and cook 5 more minutes over low heat.

Add 1/2 cup cheese, pimientos, soup, garlic powder and salt. Blend well. Stir in chopped chicken and spaghetti. Put in casserole dish and sprinkle with remaining cheese.

Bake at 350°F degrees for approximately 30 minutes.

Serves 8. May be frozen.

Variation: For Turkey Tetrazzini, use turkey in place of chicken.