 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
This is my revised version of a recipe a friend shared with me 35 years ago, writes Helen McPhee of Savoy, Illinois. It's nice to give to friends who are unable to cook. Ingredients:
1 package (12 ounces) spaghetti |
1/3 cup butter, cubed |
1/3 cup king arthur unbleached all-purpose flour |
3/4 teaspoon salt |
1/4 teaspoon white 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 and pieces, drained |
1 jar (4 ounces) sliced pimientos, drained |
1/2 cup grated parmesan cheese |
Directions:
1. 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-and-half and whipping cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Remove from the heat. Stir in the chicken, mushrooms and pimientos. Drain spaghetti; add to the chicken mixture and toss to coat.
3. Transfer to two greased 11-in. x 7-in. baking dishes. Sprinkle with cheese. Cover and freeze one casserole for up to 2 months. Bake the second casserole, uncovered, at 350° for 20-25 minutes or until heated through.
4. To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through. Stir before serving. Yield: 2 casseroles (3-4 servings each).
|
|