Categories: Casserole, Chicken, Main Dish

Ingredients

• 1 cup thinly sliced celery
• 1/2 cup diced onion
• 4 tablespoons unsalted butter
• 8 ounces button mushrooms, sliced
• 1 cup diced green bell pepper
• 1/2 cup all-purpose flour
• 2 cups milk
• 1/2 lb shredded sharp cheddar cheese
• 1 (4 ounce) jar pimentos, diced
• 2 tablespoons Worcestershire sauce
• 1 1/2 teaspoons kosher salt
• 1 teaspoon red pepper flakes
• 1 teaspoon minced garlic
• 1/2 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 1/4 cup dry sherry
• 2 cups diced cooked chicken
• 1 1/2 cups slivered almonds, toasted and divided
• 8 ounces spaghetti, cooked and drained
• 3/4 cup shredded parmesan cheese

Directions

1. Preheat oven to 375°; coat a 3 quart baking dish with nonstick cooking spray; set aside.

2. Saute celery and onion in butter in a large saucepan, 3 minutes.

3. Add in mushrooms and bell pepper; cook 3 minutes.

4. Blend in flour; add milk, stirring constantly until thickened.

5. Add in cheddar, pimento, Worcestershire, salt, red pepper flakes, garlic, black pepper, and nutmeg; stir to melt cheddar; stir in sherry.

6. Add chicken, 3/4 cup almonds, and spaghetti to the saucepan; stir to combine; transfer mixture to prepared baking dish.

7. Mix the remaining 3/4 cup almonds with Parmesan cheese; sprinkle over top of spaghetti mixture.

8. Bake, uncovered, until bubbly, 15-20 minutes.

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