Chicken or Turkey Tetrazzini

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16 oz. pkg. spaghetti

1/4 c. butter, melted

3 c. cubed cooked turkey/chicken

2 (4 oz) cans sliced mushrooms, drained

4 oz. jar diced pimiento, drained

1/4 c. chopped celery

1/4 c. diced green pepper

1/2 tsp. salt

1/8 tsp. pepper

1/2 c. flour

1/3 c. dry sherry

2 c. chicken broth (canned is fine)

1 c. half-and-half (light cream)

1/8 tsp. garlic powder

1/2 c. grated Parmesan cheese

1/2 tsp. seasoned salt (opt)

2 1/4 oz. pkg. sliced almonds, toasted (opt)

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Cook spaghetti according to directions; drain. Place in large bowl, add melted

butter, tossing gently to mix. Add turkey and next 7 ingredients; toss gently.

Combine flour & sherry in medium bowl, beating well with a wire whisk. Add

broth, half-andhalf, and garlic powder; stir well. Pour over spaghetti mixture;

stir gently. Spoon into 13" x 9" x 2" baking dish. Sprinkle evenly with cheese,

seasoned salt & almonds (Cover and refrigerate until time to bake, a couple

of hours or overnight) and bake at 350 for 45 minutes. Remove cover,

and bake an additional 10-12 minutes or until hot and bubbly. 8-10 servings.

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(To freeze, cut into individual servings. Wrap in plastic wrap and then

put in zip-top freezer bags. Hope you like it, it's the best I've ever tried.)

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