Creamy Chicken and Spaghetti Casserole

• spaghetti, cooked and drained↗6 ounces

  cook until only firm-tender, do not over-cook

• uncooked ground chicken or ground turkey↗14 ounces
• fresh sliced mushrooms2 cups
• medium onion↗1

  chopped

• fresh minced garlic1 tablespoon

  to taste

• celery↗2

  chopped

• oil3 -4 tablespoons
• butter↗2 tablespoons
• flour↗1 tablespoon
• pepper↗
• half-and-half cream↗3⁄4 cup
• Velveeta cheese, cubed↗1 cup
• sliced pitted olive (green or black)1⁄2 cup
• chopped pimiento2 tablespoons
• fine dry breadcrumb↗1⁄2 cup
• tablespoons grated parmesan cheese4
• tablespoons melted butter or 3 tablespoons margarine3

Step-by-step instructions

1. 1

   Set oven to 375 degrees.

2. 2

   Grease a 2-quart casserole dish.

3. 3

   Cook spaghetti; drain and transfer to a large mixing bowl.

4. 4

   Toss with 2-3 tablespoons of oil and season with salt; set aside.

5. 5

   Meanwhile in a large skillet, cook the ground chicken, mushrooms, celery, onion and garlic over medium-high heat for about 3-4 minutes, or until chicken is cooked through.

6. 6

   Add the cooked chicken mixture to the spaghetti and toss.

7. 7

   For the sauce: in a small saucepan melt 2 tablespoons butter; stir in flour and pepper; stir for 1 minute.

8. 8

   Add in the half and half cream; cook and stir over medium heat for about 2 minutes, or until thick and bubbly.

9. 9

   Add in the Velveeta cheese and stir until melted.

10. 10

    Remove from heat, and stir in olives and pimiento.

11. 11

    Pour the sauce over the chicken mixture; toss to coat.

12. 12

    Transfer to the prepared baking dish.

13. 13

    In a small bowl mix together bread crumbs, Parmesan cheese, and melted butter and sprinkle over chicken mixture.

14. 14

    Cover and bake for about 20-25 minutes.

15. 15

    Uncover and bake for another 10-15 minutes, or until heated through.