Chicken Tetrazzini

This is so yummy! I promise - make the whole thing and freeze it. You will love it as an easy meal.

1 package (12 ounces) spaghetti
1/3 C. Butter or margarine
1/3 C. all-purpose flour
3/4 t. salt
1/4 t. white pepper (I use black)
1 can (14 1/2 ounces) chicken broth
1 1/2 c. half and half cream
1 C. Heavy whipping cream
4 C. cubed cooked chicken
3 cans (4 ounces each) mushroom stems and pieces, drained
1 jar (4 ounces) sliced pimientos, drained - I don't put these in.
1/2 C. grated Parmesan cheese

Cook spaghetti according to package directions. Meanwhile in a skillet, melt butter. Stir in flour, salt and pepper until smooth. Gradually add the broth, half and half and whipping cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the chicken, mushrooms and pimientos. Drain spaghetti; add to the chicken mixture and toss to coat.

Transfer to two greased 11 in x 7 in x 2 in baking dishes. Sprinkle with Parmesan cheese. Cover and freeze one casserole up to 2 months. Bake second casserole, uncovered, at 350 degrees for 20-24 minutes or until heated through

TO USE FROZEN CASSEROLE: Thaw in the refrigerator overnight. cover and bake at 350 for 30 minutes. Uncover, bake 15-20 minutes longer or until heated through. Stir before serving.