Mom’s Chicken Tetrazzini
8 ounces uncooked spaghetti
2 teaspoons plus 3 tablespoons butter, divided
8 bacon strips, chopped
2 cups sliced fresh mushrooms
1 small onion, chopped
1 small green pepper, chopped
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups chicken broth
3 cups coarsely shredded rotisserie chicken
2 cups field fare frozen peas (about 8 ounces)
1 jar (4 ounces) diced pimientos, drained
1/2 cup grated Romano or Parmesan cheese
Preheat oven to 375°. Cook spaghetti according to package directions for al dente. Drain; transfer to a greased 13×9-in. baking dish. Add 2 teaspoons butter and toss to coat.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
Discard drippings, reserving 1 tablespoon in pan. Add mushrooms, onion and green pepper to drippings; cook and stir over medium-high heat 5-7 minutes or until tender. Remove from pan.
In same pan, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in broth.
Bring to a boil, stirring occasionally; cook and stir 3-5 minutes or until slightly thickened.
Add chicken, peas, pimientos and mushroom mixture; heat through, stirring occasionally.
Spoon over spaghetti. Sprinkle with bacon and cheese.
Bake, uncovered, 25-30 minutes or until golden brown. Let stand 10 minutes before serving.
Many thanks to www.tasteofhome.com for this Recipe