1 (8 oz.) pkg. spaghetti
1 med. green pepper, chopped
1/4 c. butter, melted
2 1/2 tbsp. all purpose flour
1 c. milk
1 can cream of mushroom soup
3 c. cooked chicken, coarsely chopped
1/2 c. grated Parmesan cheese
1/4 c. chablis (or other dry white wine)
1 (4 oz.) can sliced mushrooms, drained
1 (2 oz.) jar diced pimento, drained
1/8 tsp. garlic powder
3 c. (12 oz.) shredded American cheese, divided
1/2 c. sliced almonds, toasted

Cook spaghetti according to package directions; drain and set aside. Saute green pepper in butter in a Dutch oven over medium heat until tender. Add flour, stirring until smooth. Cook 1 minute stirring constantly. Gradually add milk, mushroom soup, and next 5 ingredients; cook over medium heat stirring constantly for 10 minutes or until thickened. Remove from heat; add 2 cups of cheese and chicken stirring until cheese melts.

Spread half of cooked spaghetti in a greased 13 x 9 x 2 inch baking dish; top with half of chicken mixture. Repeat layers. Bake uncovered at 350 degrees for 30 to 35 minutes. Sprinkle with remaining 1 cup cheese and almonds. Bake an additional 5 minutes or until cheese melts. To store, cover and refrigerate up to 24 hours. Serves 6 to 8.