1 (6 lb.) hen
2 tsp. salt (may omit)
1/2 tsp. pepper
1/2 c. butter
2 medium-size green peppers, chopped
1/4 c. plus 1 tbsp. all-purpose flour
2 c. milk
2 (10 3/4 oz.) cans cream of mushroom soup (undiluted)
2 (2 oz.) jars chopped pimiento
1 clove garlic, crushed
1/4 tsp. garlic powder
1 tsp. Worcestershire sauce
1/2 c. cooking sherry
2 (4 oz.) cans sliced mushrooms, drained
6 c. (1 1/2 lb.) shredded processed American cheese, divided
3/4 c. grated Parmesan cheese
1 (1 lb.) pkg. spaghetti noodles
1 c. sliced almonds
1 (4 oz.) can whole mushrooms, drained

Place hen in a large Dutch oven and cover with water. Add salt and pepper. Bring to a boil. Cover and reduce heat; simmer until tender. Remove hen from broth, reserving broth. Cool hen; remove meat from bones. Dice meat.

Melt butter in a small Dutch oven over low heat. Add green pepper; saut until tender. Add flour and stir until smooth; cook 1 minute, stirring constantly. Gradually stir in milk. Add soup, pimiento, garlic, garlic powder, Worcestershire sauce, sherry, sliced mushrooms, chicken, 4 cups American cheese and Parmesan cheese; stir well. Cook over medium heat 10 minutes, stirring occasionally. Add enough water to reserved broth to measure 5 quarts. Bring broth to a boil in a large Dutch oven. Cook spaghetti noodles in boiling broth until tender; drain and rinse.

Lightly grease two 13 x 9 x 2-inch baking dishes. Spread half of noodles evenly into 2 baking dishes; spread half of chicken mixture evenly over noodles. Repeat layers once, using remaining noodles and chicken mixture. Sprinkle remaining cheese evenly over both casseroles; top with almonds and remaining mushrooms.

Bake at 350°F for 10 to 15 minutes or until casseroles are thoroughly heated.

Yield: 16 to 20 servings.

Note: Casserole can be frozen for later use. Cover with aluminum foil; seal securely, label and freeze. To serve, thaw in refrigerator.

Bake at 350°F for 35 minutes or until bubbly. Remove foil during last 10 minutes of baking.