Ingredients
- 1 package (12 ounces) spaghetti
- 1/3 cup butter, cubed
- 1/3 cup all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon white-colored pepper
- 1 can (14-1/2 ounces) chicken broth
- 1-1/2 cups half-and-half cream
- 1 cup heavy whipping cream
- 4 cups cubed cooked chicken
- 3 cans (4 ounces each) mushroom stems bobs, drained
- 1 jar (4 ounces) sliced pimientos, drained
- 1/2 cup grated Mozzarella dairy product
Directions
- Prepare spaghetti based on package directions. Meanwhile, inside a Nederlander oven, melt butter. Stir within the flour, pepper and salt until smooth. Progressively add some broth, half-and-half and whipping cream. Provide a boil prepare and stir for just two minutes or until thickened.
- Remove in the heat. Stir within the chicken, mushrooms and pimientos. Drain spaghetti increase the chicken mixture and toss to coat.
- Transfer to 2 greased 11-in. x 7-in. baking dishes. Sprinkle with cheese. Cover and freeze one casserole for approximately 2 several weeks. Bake the 2nd casserole, uncovered, at 350 for 25-25 minutes or until heated through.
- To make use of frozen casserole: Thaw within the refrigerator overnight. Cover and bake at 350 for half an hour. Uncover bake 15-twenty minutes longer or until heated through. Stir before serving. Yield: 2 casseroles (3-4 servings each).
Initially printed as Chicken Tetrazzini in Quick Cooking November/December 2003, p53