2-for-1 Chicken Tetrazzini Recipe

Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, melt butter. Stir in the 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. baking dishes. Sprinkle with cheese. Cover and freeze one casserole for up to 2 months. Bake the second casserole, uncovered, at 350 ° for 20-25 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.