MOM'S CHICKEN TETRAZZINI

I got this recipe from Taste of Home, 2015. The lady who submitted it said it was her mom's way of using up leftover turkey (something many may want to do next month). She said her family enjoyed it year-round by using rotisserie chicken.

8-oz uncooked spaghetti

2 tsp + 3 tbsp butter, divided

8 strips bacon, chopped

2 cups sliced fresh mushrooms

1 small onion, chopped

1 small green pepper, chopped

1/3 cup all-purpose flour

1/4 tsp salt

1/4 tsp pepper

3 cups chicken broth

3 cups coarsely shredded rotisserie chicken

2 cups frozen peas

1 jar (4 oz) diced pimientos, drained

1/2 cup grated Romano or Parmesan cheese

Preheat oven to 375-degrees. Cook spaghetti according to the package directions for al dente. Drain and transfer to a greased 13x9-inch baking dish. Add the 2 teaspoons of butter and toss to coat.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon and drain on paper towels. Discard drippings, reserving 1 tablespoon in the pan. Add mushrooms, onion and green pepper to drippings; cook, stirring over med-high heat until tender, 5-7 minutes. Remove from pan.

In the same pan, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually whisk in the broth. Bring to a boil, stirring occasionally. Cook and stir 3-5 minutes or until slightly thickened. Add chicken, peas, pimientos and mushroom mixture; heat through, stirring occasionally. Spoon over spaghetti. Sprinkle with bacon and cheese.

Bake uncovered, 25-30 minutes or until golden brown. Let stand 10 minutes before serving.

Yield: 6 servings

the file photo