Ingredients:
6 ounces spaghetti, cooked and drained ( cook until only firm-tender, do not over-cook)
14 ounces uncooked ground chicken or 14 ounces ground turkey
2 cups fresh sliced mushrooms
1 medium onions, chopped
1 tablespoon fresh minced garlic ( to taste)
2 stalks celery, chopped
3 -4 tablespoons oil
2 tablespoons butter
1 tablespoon flour
pepper
3/4 cup half-and-half cream
1 cup Velveeta cheese, cubed
1/2 cup sliced pitted olives ( green or black)
2 tablespoons chopped pimiento
1/2 cup fine dry breadcrumbs
4 tablespoons grated parmesan cheese
3 tablespoons melted butter or 3 tablespoons margarine
Directions:
Set oven to 375 degrees.
Grease a 2-quart casserole dish.
Cook spaghetti; drain and transfer to a large mixing bowl.
Toss with 2-3 tablespoons of oil and season with salt; set aside.
Meanwhile in a large skillet, cook the ground chicken, mushrooms, celery, onion and garlic over medium-high heat for about 3-4 minutes, or until chicken is cooked through.
Add the cooked chicken mixture to the spaghetti and toss.
For the sauce: in a small saucepan melt 2 tablespoons butter; stir in flour and pepper; stir for 1 minute.
Add in the half and half cream; cook and stir over medium heat for about 2 minutes, or until thick and bubbly.
Add in the Velveeta cheese and stir until melted.
Remove from heat, and stir in olives and pimiento.
Pour the sauce over the chicken mixture; toss to coat.
Transfer to the prepared baking dish.
In a small bowl mix together bread crumbs, Parmesan cheese, and melted butter and sprinkle over chicken mixture.
Cover and bake for about 20-25 minutes.
Uncover and bake for another 10-15 minutes, or until heated through.
Servings: 3-4
Time preparation: 30 min.
Time total: 65 min.