CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668dab12   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: 2-For-1 Chicken Tetrazzini   
    Categories: Pasta, Poultry, Dairy, Mushrooms, Cheese   
         Yield: 8 servings   
       
        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  Diced, cooked chicken   
        12 oz (3 cans) mushroom stems &   
              - pieces; drained   
         4 oz Jar sliced pimientos;   
              - drained   
       1/2 c  Grated Parmesan cheese   
       
     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 11" X 7" baking dishes. Sprinkle   
     with cheese. Cover and freeze 1 casserole for up to 2   
     months. Bake the second casserole, uncovered, @   
     350ºF/175ºC until heated through, 20-25 minutes.   
        
     To use frozen casserole: Thaw in the refrigerator   
     overnight. Cover and bake @ 350ºF/175ºC for 30 minutes.   
     Uncover; bake until heated through, 15-20 minutes more.   
     Stir before serving.   
        
     Helen McPhee, Savoy, Illinois   
        
     Makes: 2 casseroles (4 servings each)   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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