1 whole chicken 3-4 lbs.
1 oz pkg spaghetti
2 cups sharp cheddar cheese (divided: 3/4 for casserole and 1 1/4 for topping)
1 can of cream of mushroom soup (10 and 3/4 size can-undiluted)
1 large green pepper-chopped
1/4 cup butter-melted
1/4 cup all purpose flour
1 1/2 tsp salt (1 for boiling chicken, 1/2 for vegetables)
1/2 tsp garlic powder
1/2 poultry seasoning
1 and 1/2 tsp pepper
1 cup half and half cream
3/4 cup grated parmesean cheese (divided into 1/2 and 1/4)
1/4 cup sherry
1 jar sliced pimento (drained) jar size 4 oz.
1 tsp paprika
3/4 cup sliced almonds (toasted)
Boil the chicken by covering with water or water plus chicken broth plus wine and 3 bay leaves, salt and pepper. Bring to a boil, cover and simmer
1 hour until tender. remove, cook spaghetti in the broth, drain , set aside. Saute pepper, mushrooms, onion in butter until tender. Add seasoning, pepper. Stir until smooth. Cook 1 minute stirring constantly, gradually stir in half and half until thickened, stirring gently.
Add shredded chicken, soup, 1/2 cup parmesean cheese, sherry, pimentos, stir well. Combine shredded chicken mixture with cooked spaghetti in 13x9x2 baking dish. Bake uncovered for 20-25 mins. Combine remaining 1/4 cup parmesancheese, papricka, stir well. Sprinkle 1 and 1/4 cup almonds on casserole.
Repeat with parmesan mixture. Bake additional 5 mins or until cheese melts.