Recipe: Chicken Tetrazzini
Description: If you love chicken and spaghetti you'll love this creamy dish. Served with a fresh salad and bread sticks it's a wonderful kid friendly meal.

I alter it as we prefer more milk, fresh mushrooms and my picky eaters don't like the onions or bell peppers added and sometimes I even season it will lemon pepper or garlic powder
Ingredients: [{"text": "7 ounce(s) spaghetti"}, {"text": "2 cup(s) cubed chicken, cooked"}, {"text": "1 cup(s) shredded cheddar cheese"}, {"text": "1 can(s) cream of mushroom soup, undiluted"}, {"text": "1 small onion, diced"}, {"text": "8 ounce(s) sliced mushrooms, drained"}, {"text": "1/3 cup(s) milk"}, {"text": "1/4 cup(s) green bell pepper, diced"}, {"text": "2 ounce(s) jar pimentos, drained"}, {"text": "1/4 teaspoon(s) salt"}, {"text": "1/8 teaspoon(s) pepper"}]
Instructions: Preheat oven to 350 degrees
Cook spaghetti and drain, transfer to a large bowl and add all remaining ingredients; mix well. Transfer to a greased baking dish and bake uncovered for 30 minutes
