Chicken Tetrazzini

Ingredients
1 package (12 oz.) thin spaghetti
1/3 cup flour
1/4 teaspoon white pepper
1 can (14 1/2 oz.) chicken broth
1 1/2 cups half & half
1 cup heavy whipping cream
4 cups cubed, cooked chicken
3 cans (4 oz.) mushrooms, drained
1 jar (4 oz.) sliced pimientos
1/3 cup butter
3/4 teaspoon salt
1/2 cup parmesan cheese

Directions
Cook spaghetti according to package directions.

Meanwhile, in a large pot, melt butter. Stir in flour, salt and pepper until smooth. Gradually add broth, half & half, and whipping cream. Bring to a boil; cook and stir for two minutes or until thickened.

Remove from heat. Stir in the chicken, mushrooms, and pimientos. Drain spaghetti and add to the mixture, tossing to coat. Transfer to two greased 11x7x2 inch baking dishes. Sprinkle with parmesan cheese. Bake uncovered at 350 degrees for 20-25 minutes or until heated through.

Yields two casseroles (3-4 servings each).