Chicken Tetrazzini- Freezer Friendly

Ingredients

14 ounces spaghetti, broken up

1/2 cup butter

6 tablespoons flour

4 cups chicken broth

1 1/2 cups half-and-half cream (I used whole milk instead)

2 teaspoons salt

1/8 teaspoon pepper

4 cups cut up cooked chicken (this would be about 4-5 chicken breasts)

1/2 cup grated parmesan cheese

3/4 cup shredded parmesan cheese

Directions

Cook spaghetti as directed on package. Drain.
Heat butter in a large skillet until melted.

Stir in flour, salt, and pepper. Stir constantly until smooth and bubbly. Remove from heat. Stir in chicken broth and half & half. Heat until boiling, stirring constantly. Boil and stir 1 minute.

Stir in spaghetti, chicken, & grated parmesan cheese. Pour into a greased 9x13-inch pan. Top with fresh shredded parmesan cheese.

To serve immediately: Bake at 350°F for about 30 minutes until bubbly.

Or to freeze for another day: After topping with the parmesan cheese, do not bake right away. Cover dish with plastic wrap and freeze. Thaw completely and bake as directed on serving day.