Ingredients
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1 cup water
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1/4 teaspoon salt
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1/8 teaspoon pepper
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6 cups water
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1/2 teaspoon salt
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1 tablespoon olive oil
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1 (7 ounce) package angel hair pasta or 1 (7 ounce) package spaghetti
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1/4 cup butter or 1/4 cup margarine, melted
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2 1/2 tablespoons all-purpose flour
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1 cup milk
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1/4 cup dry white wine or 1/4 cup dry sherry
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1 (10 3/4 ounce) can cream of mushroom soup, undiluted
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1 (4 ounce) can sliced mushrooms, drained
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1 (2 ounce) jar diced pimentos
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1/8 teaspoon garlic powder
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1/2 cup grated parmesan cheese
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3 cups cheddar cheese, shredded and divided
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1 medium green bell pepper, chopped
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1/2 cup sliced almonds, toasted
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4 boneless chicken breast halves
Instructions
- 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.