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LOCATION: Recipes >> Casserole Recipes >> Spaghetti Chicken 04

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Creamy Chicken and Spaghetti Bake

6 ounces spaghetti
12 ounces ground raw chicken
1 cup sliced fresh mushrooms
1/4 cup chopped onion
1 clove garlic, minced
1 tablespoon cooking oil
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1/8 teaspoon pepper
3/4 cup milk
3/4 cup shredded sharp American cheese
1/4 cup sliced pitted ripe olives
1 tablespoon snipped parsley
1 tablespoon chopped pimiento
2 tablespoons fine dry bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon butter or margarine, melted

Break spaghetti in half. Cook spaghetti according to package
directions just until tender. Drain; transfer spaghetti 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 to 4
minutes or until chicken is no longer pink. Add chicken mixture to

In a small saucepan melt 1 tablespoon butter or margarine. Stir in
flour and pepper. Add milk all at once. Cook and stir over medium
heat until thickened and bubbly. Cook and stir for 1 minute more.
Add American cheese, stirring until melted. Remove from heat. Stir
in olives, parsley, and pimiento.

Pour the sauce over the chicken mixture. Toss to coat. Transfer to
a greased 2-quart square baking dish or casserole. In a small mixing
bowl toss together bread crumbs, Parmesan cheese, and 1 tablespoon
melted butter or margarine. Sprinkle over chicken mixture.

Cover and bake in a 375: F. oven for 20 minutes. Uncover and bake
10 to 15 minutes more or until heated through.


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