Creamy Chicken and Spaghetti Bake

Creamy Chicken and Spaghetti Bake

6 oz. spaghetti
3/4 c. shredded sharp cheddar
12 oz. raw ground chicken
1 c. sliced mushrooms
1/2 c. chopped onion
1 Tbsp. oil
1 clove minced garlic
1 Tbsp. butter
1 Tbsp. flour
1/2 tsp. pepper
3/4 c. milk
1/4 c. sliced pitted ripe olives
1 Tbsp. minced parsley
1 Tbsp. chopped pimento
2 Tbsp. fine dry bread crumbs
2 Tbsp. Parmesan
1 Tbsp. melted butter

Break spaghetti in half and cook as directed until just te4nder. Drain and place in a large mixer bowl. Meanwhile, in a large skillet, cook chicken and next 3 in hot oil over med. high heat 3-4 min. until chicken is no longer pink.. Add to spaghetti. In a small saucepan, melt butter. Stir in flour and pepper. Add milk. Cook and stir over med. heat until thickened and bubbly. Cook and stir 1 min. longer. Stir in sharp cheese until melted. Remove from heat. Stir in olives, parsley and pimento. Pour over chicken mixture and toss to coat. Place in a greased 2 qt. casserole. Mix last 3. Sprinkle on top. Bake at 375F, covered, 20 min. Uncover and baked 10-15 min. longer until heated through.
Source: Watertown (NY) Daily Times November 18 1995