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Title: Creamy Chicken and Spaghetti Bake
Categories: European Casserole
Yield: 4 Servings
| 6 | oz | Spaghetti |
| 3/4 | c | Shredded sharp cheese |
| 12 | oz | Ground raw chicken |
| 1 | c | Sliced fresh mushrooms |
| 1/2 | c | Chopped onion |
| 1 | tb | Cooking oil |
| 1 | tb | Margarine or butter, melted |
| 1 | cl | Garlic, minced |
| 1 | tb | Flour |
| 1/2 | ts | Pepper |
| 3/4 | c | Milk |
| 1/4 | c | Sliced pitted ripe olives |
| 1 | tb | Parsley, fresh or dried |
| 1 | tb | Chopped pimento |
| 2 | tb | Fine dry bread crumbs |
| 2 | tb | Parmesan cheese |
| 1 | ts | 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 375F for 20 minutes, uncover and bake 10-15 minutes more until heated through.
Source: Watertown Daily Times, Watertown, NY Typed in MM format by Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120
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