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. |