- 2
Ingredients
- 3-oz Spaghetti
- 6-oz Ground Chicken
- 1/2 cup Mushrooms, sliced
- 1/8 cup Onion, chopped
- 1 Clove Garlic, minced
- 1 Tbsp Oil
- 1/2 Tbsp Butter
- 1/2 Tbsp All-Purpose Flour
- 1/8 tsp Pepper
- 1/3 cup Milk
- 1/3 cup Shredded Sharp American Cheese (1 1/2 oz)
- 1/8 cup Black Olives, sliced
- 1/2 Tbsp Snipped Parsley
- 1/2 Tbsp Pimiento, chopped
- 1 Tbsp Fine Dry Bread Crumbs
- 1 Tbsp Parmesan Cheese, grated
- 1/2 Tbsp Butter, melted
Preparation
Step 1
Break spaghetti in half. Cook spaghetti according to package directions just until tender. Drain; transfer spaghetti to a large mixing bowl.
Meanwhile, in a large skillet cook chicken, mushrooms, onion, and garlic in hot oil over medium-high heat for 3 to 4 minutes or until chicken is cooked through. Add chicken mixture to spaghetti.
For sauce, in a small saucepan melt butter. Stir in flour and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Add American cheese, stirring until melted. Remove from heat. Stir in olives, parsley, and pimiento.
Pour the sauce over the chicken mixture. Toss to coat. Transfer to a greased 2-quart square baking dish or casserole. In a small mixing bowl toss together bread crumbs, Parmesan cheese, and butter. Sprinkle over chicken mixture.
Cover and bake in a 375F oven for 20 minutes. Uncover and bake 10 to 15 minutes more or until heated through.
**Make-Ahead Tip: Prepare casserole; cover and chill up to 24 hours. Prepare crumb mixture and chill separately. To serve, sprinkle crumb mixture over chicken mixture. Bake casserole, covered, in a 375F oven for 35 minutes. Uncover and bake 10 to 15 minutes more or until heated through.