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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This came from a local newspaper (The Observer and Eccentric) around 1988. It is delicious ! Ingredients:
1/2 cup margarine or 1/2 cup butter |
6 tablespoons flour |
1/2 teaspoon garlic powder |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1 1/4 cups sharp cheddar cheese, grated and divided (reserving 1/4) |
2 cups milk |
1 (10 ounce) can cream of mushroom soup |
1 (4 ounce) can chopped mushrooms |
1 (4 ounce) jar chopped pimiento, drained |
3/4 cup chopped green pepper |
6 -8 ounces spaghetti noodles, cooked |
4 cups boneless cooked chicken breasts, cut into small cubes |
Directions:
1. In a medium saucepan, melt butter or margarine and add the flour, stirring to prevent lumps. Cooking over medium heat, add milk gradually and stir until sauce is made.
2. Add 3/4 Cup cheese, stirring until melted and well blended. The add the remaining ingredients.
3. Stir gently until all the ingredients are combined and then pour into 9x13 baking dish.
4. Top with remaining 1/4 C cheese and bake at 350 degrees 30-45 minutes.
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