Ingredients
12 ounces uncooked spaghetti1 small onion, chopped1 celery rib, chopped1/4 cup butter, cubed1 can (14 ounces) chicken broth1-1/2 cups half-and-half cream1 package (8 ounces) cream cheese, cubed2 cups cubed cooked chicken1 can (4 ounces) mushroom stems and pieces, drained2 to 4 tablespoons sliced pimientos1/2 teaspoon salt1/4 teaspoon pepper1/2 cup sliced almonds, toasted1/4 cup grated Parmesan cheese1/4 cup crushed potato chips
Preparation
Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute onion and celery in butter until tender. Stir in the broth, cream and cream cheese. Cook and stir just until cheese is melted. Remove from the heat.
Stir in the chicken, mushrooms, pimientos, salt and pepper. Drain spaghetti; add to chicken mixture and toss to coat. Transfer to a greased 13x9-in. baking dish.
Bake, uncovered, at 350° for 20 minutes. Sprinkle with almonds, Parmesan cheese and chips. Bake 10-15 minutes longer or until heated through and topping is golden brown.
