Recipe: Creamy Chicken and Spaghetti Bake

CREAMY CHICKEN AND SPAGHETTI BAKE

6 oz spaghetti, uncooked
3/4 cup shredded sharp cheese
12 oz ground raw chicken
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1 tbsp cooking oil
1 tbsp margarine or butter, melted
1 clove garlic, minced
1 tbsp flour
1/2 tsp ground black pepper
3/4 cup milk
1/4 cup sliced pitted ripe olives
1 tbsp chopped fresh or dried parsley
1 tbsp chopped pimento
2 tbsp fine dry bread crumbs
2 tbsp parmesan cheese
1 tsp margarine or butter, melted

Break spaghetti in half. cook according to package directions until just tender. Drain; transfer to a large mixing bowl.

Meanwhile, in a large skillet, cook chicken, mushrooms, onion, and garlic in hot oil over medium high heat for 3-4 minutes or until chicken is no longer pink. Add chicken mixture to spaghetti.

In a small saucepan, melt 1 tbsp. butter or margarine. Stir in flour and pepper. Add milk all at once. Cook and stir until thickened and bubbly over medium heat. Cook and stir one minute more.

Add cheese and stir until melted. Remove from heat, stir in olives, parsley and pimento. Pour over chicken mixture and toss to coat. Transfer to greased 2 quart baking dish or casserole.

In a small bowl, toss bread crumbs, Parmesan cheese and 1 tbsp melted margarine or butter. Sprinkle over chicken mixture.

Cover and bake at 375 degrees F for 20 minutes, uncover and bake 10-15 minutes more until heated through.

Makes 4 servings
Source: Watertown Daily Times, Watertown, NY