CHICKEN TETRAZZINI

Ingredients:

• 8 oz. uncooked long spaghetti, broken in half
• 3 Tbsp. butter or margarine
• ¼ cup all-purpose flour
• 1 tsp. salt
• ½ tsp. paprika
• ½ tsp. celery salt
• 2 cups milk
• 1 cup chicken broth
• 3 cups chopped, cooked chicken
• 1 small can mushroom pieces, drained
• ¼ cup pimento strips
• ½ cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 350°F.
2. Cook the spaghetti according to package directions and drain. Stir in 1 Tbsp. butter until melted; set aside.
3. In a saucepan, melt 2 Tbsp. butter. Blend in flour, salt, paprika, and celery salt; cook over low heat until smooth.
4. Gradually stir in milk and chicken broth. Heat to boiling, stirring constantly.
5. Reduce heat and add spaghetti, chicken, mushrooms, pimento, and ¼ cup Parmesan cheese.
6. Pour into a 2-quart casserole dish. Sprinkle remaining Parmesan cheese on top.
7. Bake for 10 minutes or until heated through.