Cheesy Chicken Tetrazzini

This recipe came from southern living, way back in 1987. this is my favorite tetrazzini recipe. a great way to use up leftover chicken or turkey. also, i often find myself with extra pasta...this is a great way to use that up as well!!

Steps

Combine first 3 ingredients in a saucepan.

Bring to a boil.

Cut chicken into 1 / 2 inch cubes.

Add chicken to saucepan.

Cover , reduce heat and simmer 10 minutes or until done.

Drain.

Combine 6 cups water , 1 / 2 tsp salt , and olive oil in a dutch oven , bring to a boil.

Add pasta , and cook according to package directions.

Do not overcook.

Drain well and set aside.

Saute green pepper in butter in a dutch oven until tender.

Add flour , and stir well.

Stir in milk , next 6 ingredients and 2 cups cheddar cheese.

Cook over medium heat , stirring constantly , 10 minutes or until thoroughly heated.

Stir in chicken.

Spread half of pasta in a greased 12x8x2 inch baking dish.

Spread half of chicken mixture over pasta.

Repeat layers.

Bake at 350 degrees for 15 minutes.

Sprinkle with remaining cup of cheese and top with almonds.

Bake an additional 5 minutes.

Ingredients

water, salt, pepper, boneless chicken breast halves, olive oil, angel hair pasta, green bell pepper, butter, all-purpose flour, milk, dry white wine, cream of mushroom soup, sliced mushrooms, diced pimentos, garlic powder, parmesan cheese, cheddar cheese, sliced almonds