A crowd pleasing casserole. Thank you Melissa's Southern Style Kitchen
1 lb thin spaghetti
1 medium onion, finely diced
1 celery rib, finely diced
8 oz sliced baby bella mushrooms [or your preference]
olive oil
4 clove garlic, minced
1/2 cup [1 stick] butter or light butter
seasoned salt and black pepper to taste
1/3 cup AP flour
4 cup whole milk
2 tsp dry Italian seasoning
1 tsp seasoned salt
1/4 tsp black pepper
1/3 cup grated Parmesan cheese plus 2 Tbsp
4 oz jar pimentos, well drained
3 cup cooked chicken, roughly chopped
3 cup shredded white sharp cheddar cheese or Italian cheese blend, divided
- Preheat the oven to 350°F.
- Coat a 9 x 13 inch baking dish with cooking spray.
- Set aside.
- Cook the spaghetti in salted water per the package directions until al dente.
- Drain well.
- On the stove top in a medium-size pot, cook the diced onion, mushrooms and celery in a couple of drizzles of olive oil.
- Cook for 5 minutes until the vegetables soften and are beginning to brown.
- Season with seasoned salt and black pepper to your taste.
- Add the minced garlic and cook for 1 minute longer.
- Remove to a large mixing bowl.
- In the same saucepan melt 1 stick of butter.
- Add the flour stirring constantly over medium-high heat.
- Begin to whisk in the milk.
- Continue to cook, stirring continuously over medium heat until the sauce comes to a boil.
- Lower the heat and simmer for 3-5 minutes.
- Add 2 tsp dry Italian seasoning, 1 tsp seasoned salt, and black pepper.
- Adjust salt and pepper to your taste, if needed.
- Remove from the heat and add 1/3 cup grated Parmesan cheese.
- Add the cooked spaghetti, cooked chicken, pimentos and 2 cups of shredded cheese to the large mixing bowl.
- Pour the sauce over and stir until combined.
- Pour into the baking dish and top with the remaining 1 cup of shredded cheese.
- Sprinkle with 2 Tbsp Parmesan cheese.
- Bake for 30 minutes until golden and bubbly.
