Chicken Tetrazzini

Sitting here on such a chilly, dreary night, I figured that I should post a couple of recipes, been kinda lazy lately.  But I can be lazy, 'cuz I've got a freezer full of homemade meals!  Ha-ha!  Seriously, though, this freezer cooking thing is the best "mom tip"  I have discovered, and I hope some of you try it.  Here's one that the kids loved.  My son asked for seconds, so I know I have found success!

Chicken Tetrazzini

14 oz. spaghetti
1/2 c. butter
6 tbsp flour
4 c. chicken broth
1 1/2 c. half and half
2 tsp. salt
1/8 tsp pepper
4 c. cut up cooked chicken
1/2 c. grated parmesan cheese
3/4 c. shredded parmesan cheese
1/2 c. diced onion
2 cloves pressed garlic
2 c. sliced mushrooms

1.  Cook spaghetti as directed on package.  Drain.
2.  Heat butter in a large skillet until melted.
3.  Saute onions, mushrooms, and garlic.
4.  Stir in flour, salt, and pepper.  Stir constantly until smooth and bubbly.  Remove from heat.
5.  Stir in chicken broth and half and half.  Heat until boiling, stirring constantly.  Boil and stir 1 minute.
6.  Stir in spaghetti, chicken, and grated parmesan cheese.
7.  Pour into a greased 9 x 13 pan.  Top with fresh shredded parmesan cheese.
8.  To serve immediately:  Bake at 350 degrees for about 30 ninutes until bubbly.
9.  Or to freeze:  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.