1 6-lb. chicken boiled until tender

In a large heavy kettle melt one stick of butter.
In the butter saute one large-bell-pepper-finely chopped.

ADD:

3 small cans sliced or chopped mushrooms, drained.
4 teaspoons pimento pepper
Salt and pepper - to taste.
1 1/2 teaspoons Worcester powder - I use sauce.
3 tablespoons pre-sifted flour.
1/2 cup sherry wine
2 10 1/2 ounce cans cream of mushroom soup - heated
2 cups milk at room temperature
Whisper of garlic powder
4 cups shredded American cheese
1 cup Parmesan cheese
1 lb. spaghetti - cooked in the chicken broth.
4 to 6 cups cooked chicken cut bite size

Pour the mixed ingredients into a large baking dish. Top with slivered almonds and button mushrooms. Bake in oven preheated to 250 degrees for about 45 minutes.