1 package (12 ounces) spaghetti
1/3 cup butter, cubed
1/3 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon white pepper
1 can (14-1/2 ounces) chicken broth
1-1/2 cups half-and-half cream
1 cup heavy whipping cream
4 cups cubed cooked chicken
3 cans (4 ounces each) mushroom stems and pieces, drained
1 jar (4 ounces) sliced pimientos, drained
1/2 cup grated Parmesan cheese

1 package (12 ounces) spaghetti 1/3 cup butter, cubed 1/3 cup all-purpose flour 3/4 teaspoon salt 1/4 teaspoon white pepper 1 can (14-1/2 ounces) chicken broth 1 -1/2 cups half-and-half cream 1 cup heavy whipping cream 4 cup s cubed cooked chicken 3 can s (4 ounces each) mushroom stems and pieces, drained 1 jar (4 ounces) sliced pimientos, drained 1/2 cup grated Parmesan cheese

Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add the broth, half-and-half and whipping cream. Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat. Stir in the chicken, mushrooms and pimientos. Drain spaghetti; add to the chicken mixture and toss to coat.

Transfer to two greased 11-in. x 7-in. baking dishes. Sprinkle with cheese. Cover and freeze one casserole for up to 2 months. Bake the second casserole, uncovered, at 350° for 20-25 minutes or until heated through.

To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through. Stir before serving. Yield: 2 casseroles (3-4 servings each).

To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through. Stir before serving.