16 oz Skinner®® Spaghetti
4 Tbsps butter
1/3 cup flour
2 Tbsps chicken bouillon granules
1 tsp Italian seasoning
6 cups milk
2 1/2 cups cubed, cooked chicken
1 can (4 oz.) sliced mushrooms, drained
1/4 cup chopped pimientos
3/4 cup butter crackers, finely crushed
  grated Parmesan cheese (optional)

Cooking Directions:

1.  Break spaghetti into thirds.  Then, prepare pasta according to package directions; drain.  Preheat oven to 375°. 

2.  In a large saucepan, over medium heat, melt butter; stir in flour, boullion and Italian seasoning.  Gradually stir in milk.  Cook and stir until mixture thickens and bubbles. 

3.  In a large bowl, combine sauce with cooked pasta, chicken, mushrooms and pimiento; mix well.  Spoon into a greased 13x9-inch baking dish. 

4.  Cover; bake 35 minutes or until hot and bubbly.  Uncover; top with cracker crumbs.  Let stand 10 minutes.  Serve with Parmesan cheese if desired.

Recipe Tip:  Try this recipe using cooked chopped turkey instead.