Chicken Tetrazzini

Ingredients:
1 c. celery, sliced thinly
1/2 c. onion, diced
4 T. butter
8 oz. button mushrooms, sliced
1 c. green bell pepper, diced
1/2 c. flour
2 c. milk
1/2 lb. sharp cheddar, shredded
1 jar pimiento (4 oz.), diced
2 T. Worcestershire sauce
1 1/2 t. salt
1 t. red pepper flakes
1 t. garlic, minced
1/2 t. pepper
1/8 t. ground nutmeg
1/4 c. dry sherry
2 c. cooked chicken, diced
1 1/2 c. slivered almonds, toasted and divided
8 oz. spaghetti, cooked and drained
1/4 c. Parmesan, shredded

Direction:
Preheat oven to 375. Coat a 3 qt. baking dish with nonstick spray.
Saute celery and onion in butter in a large saucepan, 3 minutes. Add mushrooms and bell pepper, cook 3 minutes more. Blend in flour; add milk, stirring constantly until thickened. Add cheddar, pimiento, Worcestershire, salt, red pepper, garlic, pepper, and nutmeg, stirring to melt cheddar. Stir in sherry.
Add chicken, 3/4 c. almonds, and spaghetti to the saucepan; transfer mixture to the prepared baking dish.
Mix the remaining 3/4 c. almonds with Parmesan; sprinkle over top of spaghetti mixture.
Bake tetrazzini, uncovered, until bubbly, about 15-20 minutes.

Makes 8 servings. Total time 1 hr. 15 min.

Verdict:
Eeew. Not good. I didn't even want to eat leftovers.

(Teri-the lady that made the tetrazzini must have had a better recipe than me. I couldn't steal any man with this.)