5 c. cooked chicken
Reserved stock (from cooking chicken)
1 lb. spaghetti

Saute: 1 chopped green pepper 1 chopped large onion 1 chopped garlic clove 1 cup chopped celery

Add and Stir: 2 c. milk 2 cans cream mushroom soup 2 small jars pimentos, minced 1 tbsp. Worcestershire sauce 1/2 c. sherry 4 oz. can sliced mushroom Garlic Salt 6 c. Cheddar cheese, shredded

Cook over low heat until blended. Add 1/2 cup slivered almonds, chicken; simmer 5 minutes. Pour a little chicken stock over spaghetti. Layer in baking dish, spaghetti, sauce, spaghetti, sauce, etc. Top with 1 cup freshly grated Parmesan cheese, salt and pepper to taste and 1/2 cup slivered almonds. Bake at 350 degrees for 15 minutes until bubbly.