Serves: 8-10 | Prep: 15 min | Cook: 55 min | Ready: 1 hr 10 min
16 oz. spaghetti, cooked
1/4 c. butter, melted
3 c. cooked diced chicken or turkey
2 4 oz. cans mushrooms, drained
1 4 oz. jar diced pimentos, drained
1/4 c. celery, diced
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. flour
1/3 c. dry sherry
2 c. chicken broth
1 c. half and half
1/8 tsp. garlic powder
1/2 c. grated Parmesan cheese
1/2 tsp. seasoned salt, *optional
2 1/4 oz. pkg. sliced almonds,
Preheat oven to 350 degrees. Spray one 9×13 and one 9×9 glass dish with nonstick cooking spray and set aside.
In a large bowl, add spaghetti and butter and toss gently. Mix chicken and next 7 ingredients; toss gently. Combine flour and sherry in medium bowl, beating well with a wire whisk. Add broth, half and half, and garlic powder; stir well. Pour over spaghetti mixture; stir gently.
Spoon into baking dish. Sprinkle evenly with cheese, seasoned salt, almonds and breadcrumbs.
Bake at 350 degrees for 45 minutes. Cover with foil and bake an additional 10-12 minutes or until bubbly.