MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: 2-For-1 Chicken Tetrazzini
Categories: Pasta, Poultry, Dairy, Mushrooms, Cheese
Yield: 8 servings

12 oz Spaghetti
1/3 c Butter; in cubes
1/3 c A-P flour
3/4 ts Salt
1/4 ts White pepper
14 1/2 oz Can chicken broth
1 1/2 c Half & Half cream
1 c Heavy whipping cream
4 c Diced, cooked chicken
12 oz (3 cans) mushroom stems &
- pieces; drained
4 oz Jar sliced pimientos;
- drained
1/2 c Grated Parmesan cheese

Cook spaghetti according to package directions.
Meanwhile, in a Dutch oven, melt butter. Stir in the
flour, salt and pepper until smooth. Gradually add the
broth, Half & Half and whipping cream. Bring to a boil;
cook and stir until thickened, about 2 minutes.

Remove from the heat. Stir in the chicken, mushrooms and
pimientos. Drain spaghetti; add to the chicken mixture
and toss to coat.

Transfer to 2 greased 11" X 7" baking dishes. Sprinkle
with cheese. Cover and freeze 1 casserole for up to 2
months. Bake the second casserole, uncovered, @
350ºF/175ºC until heated through, 20-25 minutes.

To use frozen casserole: Thaw in the refrigerator
overnight. Cover and bake @ 350ºF/175ºC for 30 minutes.
Uncover; bake until heated through, 15-20 minutes more.
Stir before serving.

Helen McPhee, Savoy, Illinois

Makes: 2 casseroles (4 servings each)

RECIPE FROM: https://www.tasteofhome.com

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