Casserole Recipes: Spaghetti Chicken 04 by Recipe Cottage

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	Spaghetti Chicken 04

		Creamy Chicken and Spaghetti Bake 6 ounces spaghetti 12 ounces ground raw chicken 1 cup sliced fresh mushrooms 1/4 cup chopped onion 1 clove garlic, minced 1 tablespoon cooking oil 1 tablespoon butter or margarine 1 tablespoon all-purpose flour 1/8 teaspoon pepper 3/4 cup milk 3/4 cup shredded sharp American cheese 1/4 cup sliced pitted ripe olives 1 tablespoon snipped parsley 1 tablespoon chopped pimiento 2 tablespoons fine dry bread crumbs 2 tablespoons grated Parmesan cheese 1 tablespoon butter or margarine, melted 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 no longer pink. Add chicken mixture to spaghetti. In a small saucepan melt 1 tablespoon butter or margarine. 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 1 tablespoon melted butter or margarine. Sprinkle over chicken mixture. Cover and bake in a 375: F. oven for 20 minutes. Uncover and bake 10 to 15 minutes more or until heated through.