Mom’S Chicken Tetrazzini

• 8 ounces uncooked spaghetti
• 2 teaspoons plus 3 tablespoons butter, divided
• 8 bacon strips, chopped
• 2 cups sliced fresh mushrooms
• 1 small onion, chopped
• 1 small green pepper, chopped
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups chicken broth
• 3 cups coarsely shredded rotisserie chicken
• 2 cups frozen peas (about 8 ounces)
• 1 jar (4 ounces) diced pimientos, drained
• 1/2 cup grated Romano or Parmesan cheese

1. Preheat oven to 375u0b0. Cook spaghetti according to package directions for al dente. Drain; transfer to a greased 13x9-in. baking dish. Add 2 teaspoons butter and toss to coat.
2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add mushrooms, onion and green pepper to drippings; cook and stir over medium-high heat 5-7 minutes or until tender. Remove from pan.
3. In same pan, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in 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.
4. Bake, uncovered, 25-30 minutes or until golden brown. Let stand 10 minutes before serving.

spaghetti, butter, bacon, mushrooms, onion, green pepper, flour, salt, pepper, chicken broth, rotisserie chicken, frozen peas, pimientos, parmesan cheese

Taken from www.tasteofhome.com/recipes/mom-s-chicken-tetrazzini/ (may not work)