MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: 2-For-1 Chicken Tetrazzini
 Categories: Pasta, Poultry, Dairy, Mushrooms, Cheese
      Yield: 2 Casseroles
 
     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  Chicken; cooked, diced
     12 oz Mushroom stems & pieces
           - (3 cans); drained
      4 oz Jar sliced pimientos;
           - drained
    1/2 c  Parmesan cheese; grated
 
  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 11x7" baking dishes. Sprinkle with cheese.
  Cover and freeze 1 casserole for up to 2 months. Bake the second
  casserole, uncovered, @ 350°F/175°C until heated through, 20-25
  minutes.
  
  To use frozen casserole: Thaw in the refrigerator overnight. Cover
  and bake @ 350°F/175°C for 30 minutes.  Uncover; bake until heated
  through, 15-20 minutes more. Stir before serving.
  
  Recipe by Helen McPhee, Savoy, Illinois
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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