This classic pasta dish, filled with spaghetti, mushrooms and chicken, is topped with Cheddar and Parmesan cheese and baked.
15 min.prep time
55 min.total time
1 (7-ounce) package uncooked dried spaghetti, broken in half
1 (8-ounce) package (2 cups) sliced fresh mushrooms
1/4 cup chopped green bell pepper
1/4 cup chopped onion
1/4 cup all-purpose flour
2 cups milk
2 cups diced cooked chicken
1 (2-ounce) jar diced pimientos, drained
2 teaspoons instant chicken bouillon granules
1/4 teaspoon pepper
2 ounces (1/2 cup) shredded Cheddar cheese
1/2 cup grated Parmesan cheese
Heat oven to 350ºF. Cook spaghetti according to package directions; drain. Keep warm.
Melt 1 tablespoon butter in 12-inch skillet until sizzling; add mushrooms, green pepper and onion. Cook over medium heat, stirring occasionally, until crisply tender (4 to 5 minutes). Set aside.
Melt remaining butter in 3-quart saucepan; stir in flour. Cook 1 minute. Stir in milk with wire whisk until smooth. Continue cooking, stirring constantly, until mixture comes to a boil (6 to 8 minutes). Remove from heat. Stir in cooked spaghetti and vegetables, chicken, pimientos, bouillon granules and pepper.
Spoon into greased 2-quart casserole or 13x9-inch baking dish. Sprinkle with Cheddar cheese and Parmesan cheese. Bake for 25 to 30 minutes or until heated through.
It is important to use the size baking dish specified in a recipe to achieve best results. Some baking dishes have size and capacity marked on the bottom. For length and width, measure with a ruler across the top from one inside edge to the other.
Nutrition Facts (1 serving)
Dietary Fiber: 2g
Recipe #12828©2003Land O'Lakes, Inc.