3 tablespoons butter or margarine
1 medium onion, chopped
1 green bell pepper, chopped
1 garlic clove, pressed
3 tablespoons all-purpose flour
2 cups milk
7 ounces spaghetti, cooked
3 cups chopped cooked chicken
1 cup (4 ounces) shredded Cheddar cheese, divided
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1/4 cup dry white wine
1 (4-ounce) can sliced mushrooms, drained
1 (2-ounce) jar diced pimiento drained
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
Melt butter in a large skillet over medium heat; add onion, bell pepper and garlic, and sauté until tender. Stir in flour; cook, stirring constantly, 1 minute. Gradually stir in milk; cook over medium heat, stirring constantly until thickened and bubbly.
Stir in pasta, chicken, 3/4 cup Cheddar cheese, and next 8 ingredients. Spoon into a lightly greased 2-quart baking dish.
Bake at 350 degrees for 20 minutes; sprinkle with remaining 1/4 cup Cheddar cheese, and bake 5 more minutes.
