Cook the chicken in water until tender and falling off bone. (I add some extra celery and onion to the water while cooking the chicken.)
Saute the celery and onion in the 2 tablespoons of butter until tender. Add the soup, cheese, pimento, chicken, garlic powder, salt and pepper. Blend well. Simmer for about 20-30 minutes. If the tetrazzini is too thick, thin with some of the chicken broth.
Serve over rice or spaghetti.
Serves 6-8.
Recipe Notes
I decided to add 2-3 tablespoons of sherry to the recipe.