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CHICKEN TETRAZZINI 4 oz. thin spaghetti, broken into 2-inch pieces 1 can cream of mushroom soup 1/2 c. milk 1 c. diced cooked chicken 1/4 c. chopped pimento 1/4 c. minced green pepper 1 Tbsp. minced onion dash of pepper 1 c. shredded process cheese Cook spaghetti in lightly salted water until tender; drain. Combine spaghetti with remaining ingredients except 1/2 cup cheese. Place in 1 1/2 quart casserole. Sprinkle remain- ing cheese on top. Bake at 375 degrees about 30 minutes. Makes 4 to 6 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!