Cheesy Chicken Tetrazzini

4 skinless, boneless chicken breasts
1 teaspoon salt
1 (8-ounce) package spaghetti
1 cup sliced fresh mushrooms
1 large green pepper, seeded and chopped
1 medium onion, chopped
1 Tablespoon olive oil
¼ cup all purpose flour
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon Essence
¼ teaspoon freshly ground pepper
1 cup milk or half and half
2 cups (8-ounces) shredded sharp Cheddar Cheese, divided
1 (10¾-ounce) can cream of mushroom soup, undiluted
¾ cup grated Parmesan cheese, divided
¼ cup medium dry sherry
1 (4-ounce) jar diced pimiento, drained
½ cup freshly grated Parmesan cheese
1 teaspoon paprika
¾ cup sliced almonds, toasted (optional)

Cut chicken into 1-inch cubes. Set aside.

Combine 6 cups water and 1 teaspoon salt in a large saucepan; bring to a boil. Add spaghetti and cook 10-minutes or until almost tender. Drain and rinse well; set aside.

Preheat oven to 350º F.

Sauté mushrooms, onion and bell pepper in a Dutch oven for five minutes (note: you do not need to add any butter or fat). Add the chicken and continue cooking until the chicken is no longer pink, about 5 minutes. Add flour, salt, garlic powder, Essence and pepper; stir well. Cook stirring constantly for 1 minute. Gradually stir in milk, and cook until thickened, stirring gently. Add ¾ cup (3-ounces) of Cheddar cheese, stirring until the cheese melts. 6 ingredients and 2 cups Cheddar cheese. Cook over medium heat, stirring constantly, 10 minutes or until thoroughly heated and thickened. Add cream of mushroom soup, ½ cup Parmesan cheese, sherry and pimiento; stir well.

Combine chicken mixture and spaghetti, tossing until well combined. Pour into a greased 9 x 13 x 2-inch baking dish. (May be prepared in advance up to this point.)

Bake uncovered at 350º F for 20 to 25 minutes or until thoroughly heated. Combine remaining ¼ cup Parmesan cheese and paprika; stir well. Sprinkle remaining 1¼ cups (5-ounces) Cheddar cheese in diagonal rows across top of casserole. REpeat procedure with sliced almonds and Parmesan-paprika mixture. Bake 5 additional minutes, or until Cheddar cheese melts. Yield: 6 to 8 servings.