Chicken Tetrazzini

• 1 (12 oz.) package spaghetti
• 1/3 cup butter or margarine
• 1/3 cup all purpose flour
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1 (14.5 oz.) can chicken broth
• 1 1/2 cups half and half (t0 lighten the fat, you can use evaporated milk)
• 1 cup heavy whipping cream
• 4 cups cubed cooked chicken
• 3 (4 oz.) cans mushroom stems and pieces, drained
• 1 (4 oz.) jar sliced pimentos, drained
• 1/2 cup grated Parmesan cheese

Cook spaghetti according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour, salt, and pepper until smooth. Gradually add the broth, half and half and whipping cream. Bring to a boil over medium-high heat; cook and stir for 2 minutes, or until thickened. Remove from heat. Sir in the chicken, mushrooms, and pimentos. Drain spaghetti, add to the chicken mixture and toss to coat the noodles. Transfer mixture to two greased 11x7 inch baking dishes. Sprinkle with Parmesan cheese. Cver and freeze one casserole for up to 2 months. Bake the second casserole, uncovered, at 350 degrees for 20-25 minutes, or until heated through.