1 package (12 ounces) spaghetti
1/3 cup butter, cubed
1/3 cup 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
Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, 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 minutes or until thickened.
Remove from the heat.
Stir in the chicken, mushrooms and pimientos. Drain spaghetti; add to the chicken mixture and toss to coat.
Transfer to a greased 9 x 13 baking dishes. Sprinkle with Parmesan cheese.
Cover and bake at 350° for 30-35 minutes.
Pairs Well With
From Taste of Home....