Chicken Tetrazzini

I know that I am lacking in the picture department. It is just that by the time I actually get everything made, I don't stop to think about a picture! That's why, this month I am going to try harder to take more pictures of the new foods we make and then also pictures of the other foods. So of course, at this moment I don't have a picture of this delicious pasta dish. But believe me.... it's good!

Ingredients:

1 pkg. spaghetti (12 oz.)
1/3 C. butter or margarine
1/3 C. flour
3/4 tsp. salt
1/4 tsp. white pepper
1 can chicken broth (14.5 oz.)
1 1/2 C. half and half cream
1 C. heavy whipping cream
4 C. cubed cooked chicken
3 cans mushroom stems and pieces, drained (4 oz. each)
1 jar sliced pimentos, drained (4 oz.)
1/2 C. grated Parmesan Cheese

directions:

• Cook spaghetti according to package directions. Meanwhile in a skillet, melt butter. Stir in flour, salt and pepper until smooth. Gradually add the broth, half and half and whipping cream. Bring to a boil; cook and stir for 2 min. or until thickened.
• Remove from heat. Stir in chicken, mushrooms and pimentos.
• Drain spaghetti; add to the chicken mixture and toss to coat.
• Transfer to two greased 11X7 inch baking dishes. Sprinkle with Parmesan cheese. Cover and freeze one casserole up to 2 months. Bake second casserole uncovered, at 350 degrees for 20-25 minutes or until heated through.
• To use frozen casserole, thaw in the refrigerator overnight. Cover and bake at 350 degrees for 30 minutes. Uncover, bake 15-20 minutes longer or until heated through. Stir before serving.

source: FCCLA cookbook: A Little yummy for Your Tummy