Chicken Cheddar Tetrazzini

Step 1: Place chicken in a Dutch oven, and cover with water. Add 1 teaspoon salt and 1 teaspoon black pepper, and bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Remove chicken from broth, reserving broth. Cool chicken to touch. Bone and shred chicken. (You can do this step ahead the day before).

Step 2: Add enough water to reserved broth to measure 3 quarts. Bring to a boil. Cook spaghetti in broth according to package directions. Drain and set aside.

Step 3: Cook bell pepper, mushrooms, and onion in butter in Dutch oven over medium heat, stirring constantly, until tender. Add flour and next 4 ingredients; stir until smooth. Cook, stirring constantly, 1 minute. Gradually stir in half-and-half, and cook until thickened. Add 3/4 cup Cheddar cheese, stirring until cheese melts. Add shredded chicken, mushroom soup, 1/2 cup Parmesan cheese, sherry, and pimiento; stir well.

Step 4: Combine chicken mixture and spaghetti, tossing gently. Spread in a greased 9 x 13 inch baking dish.

Step 5: Bake uncovered, at 350-degrees F for 20 - 25 minutes or until thoroughly heated. Combine remaining Parmesan cheese and paprika. Sprinkle remaining Cheddar cheese in diagonal rows across top of casserole. Repeat procedure with almonds and Parmesan mixture.

Step 6: Bake 5 more minutes or until Cheddar melts.