1 (7-ounce) package uncooked dried spaghetti, broken in half
5 tablespoons Land O Lakes® Fresh Buttery Taste® Spread
1 (8-ounce) package (2 cups) sliced fresh mushrooms
1/4 cup chopped green bell pepper
1/4 cup chopped onion
1/4 cup all-purpose flour
2 cups milk
2 cups finely chopped cooked chicken
1 (2-ounce) jar diced pimientos, drained
2 teaspoons instant chicken bouillon granules
1/4 teaspoon pepper
1/2 cup shredded Cheddar cheese
1/2 cup grated Parmesan cheese
Heat oven to 350°F. Grease 2-quart casserole or 13x9-inch baking dish; set aside.
Cook spaghetti according to package directions; drain. Keep warm.
Melt 1 tablespoon butter in 12-inch skillet until sizzling; add mushrooms, green pepper and onion. Cook over medium heat, stirring occasionally, 4-5 minutes or until crisply tender. Set aside.
Melt remaining butter in 3-quart saucepan; stir in flour. Cook 1 minute. Stir in milk with wire whisk until smooth. Continue cooking, stirring constantly, 6-8 minutes or until mixture comes to a boil. Remove from heat. Stir in cooked spaghetti and vegetables, chicken, pimientos, bouillon granules, and pepper.
Spoon into prepared dish. Sprinkle with Cheddar cheese and Parmesan cheese. Bake 25-30 minutes or until heated through.
It is important to use the size baking dish specified in a recipe to achieve best results. Some baking dishes have size and capacity marked on the bottom. For length and width, measure with a ruler across the top from one inside edge to the other.