Chicken Tetrazzini- Freezer Friendly

• 14 ounces spaghetti, broken up
• 1/2 cup butter
• 6 tablespoons flour
• 4 cups chicken broth
• 1 1/2 cups half-and-half cream
• 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

1. Cook spaghetti as directed on package. Drain.
2. Heat butter in a large skillet until melted.
3. Stir in flour, salt, and pepper. Stir constantly until smooth and bubbly. Remove from heat.
4. Stir in chicken broth and half & half. Heat until boiling, stirring constantly. Boil and stir 1 minute.
5. Stir in spaghetti, chicken, & grated parmesan cheese.
6. Pour into a greased 9x13-inch pan. Top with fresh shredded parmesan cheese.
7. To serve immediately: Bake at 350u0b0F for about 30 minutes until bubbly.
8. 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.

butter, flour, chicken broth, cream, salt, pepper, chicken, parmesan cheese, parmesan cheese

Taken from www.food.com/recipe/chicken-tetrazzini-freezer-friendly-268185 (may not work)