Chicken Tetrazzini- Freezer Friendly - cooking recipe

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
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

Preparation

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\u00b0F 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.