MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Spaghetti
 Categories: Pasta, Poultry, Vegetables, Dairy, Cheese
      Yield: 4 servings
 
     12 oz Uncooked spaghetti; in 2"
           - pieces
    1/4 c  Butter; cubed
      1 md Onion, chopped
      2 cl Garlic; minced
      3 tb A-P flour
      2 c  Milk
      3 c  Cooked chicken; diced
 10 3/4 oz Can cream of mushroom soup;
           - undiluted
      4 oz Jar diced pimentos; drained
      4 oz Cream cheese; diced
  1 1/2 c  Cheddar cheese; shredded,
           - divided
    1/2 ts Pepper
 
  Set the oven @ 350°F/175°C.
  
  Cook spaghetti according to package directions. Drain it
  when it's done, reserving a few cups of the pasta water
  so you can mix some into the sauce.
  
  Meanwhile, in a Dutch oven, melt butter over medium
  heat. Add onion; cook and stir until it's translucent
  and beginning to soften, 6-8 minutes. Add garlic; cook
  and stir 1 minute longer.
  
  Love mushrooms? You can add some fresh, sliced button or
  cremini mushrooms to the mix when you put the onions in
  the pan.
  
  Whisk flour into the garlic and onion mixture until
  blended, then slowly add the milk, whisking as you go.
  Bring to a simmer and cook, stirring, until thickened,
  about 2 minutes.
  
  Into your roux, stir the chicken soup, pimentos, cream
  cheese, 3/4 cup shredded cheese and pepper. Add
  spaghetti and toss to coat. If needed, add a little of
  your reserved pasta water until the sauce is a nice,
  creamy consistency.
  
  For extra zing, whisk in a squeeze of lemon juice or a
  couple teaspoons of tomato paste.
  
  Transfer to a greased 13x9" baking dish. Sprinkle
  with the remaining 3/4 cup shredded cheese. Cover and
  bake 20 minutes. Uncover and bake until bubbly, 10-15
  minutes longer. If you have fresh herbs at home,
  sprinkle minced oregano, basil or sage over each portion
  before serving.
  
  Because chicken spaghetti is super creamy, a light,
  refreshing side dish is a great move. Think cucumbers,
  tomatoes, crisp salads or lightly sauteed veggies. For
  more ideas, consult our full list of sides to go with
  casseroles.
  
  Recipe by Suzanne Podhaizer, Pisgah Junction, Illinois
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM