Three Cheese Tetrazzini

From the Kitchen of Cheryl Qualls

Makes 8 servings and about 20 minutes to put together, Bakes for another 30 minutes. Oven at 350 for 25 to 30 minute baking time.

1 pound of spaghetti or fettuccine
3 Tablespoons butter
1 cup sliced white mushrooms
1 small onion, chopped
1 clove garic, chopped
1 sweet red pepper, cored, seeded and chopped (you can substitute frozen peas if you don't like red pepper)
1/4 cup all-purpose flour
2 cups chicken broth (homemade, canned or use two boullion cups in two cups hot water)
1 cup heavy cream (whipping cream or half-and half will due)
1 cup milk
1 1/2 cups shredded cheese (a mix of equal parts Swiss, cheddar and Parmesan or use shredded, prepackaged cheese like "Italian Blend".
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
2 cups cooked, shredded or diced chicken

Heat oven to 350. Coat a 9x13 pan with nonstick cooking spray.
Cook spaghetti following package directions. Drain and rinse with cold water. Set aside.
In a large skillet, melt butter over medium-high heat. Add mushrooms, onion, garlic. Saute for five minutes. Add red pepper and sprinkle with flour. Cook, stirring, for 1 minute. Slowly stir in broth, heavy cream and milk. Simmer for 1 minute, until thickened.
Turn off heat. Add cheeses. Stir until melted. Add salt, thyme, black pepper and chicken. Toss with cooked spaghetti and pour mixture into prepared dish.
Bake at 350 for 25 to 30 minutes until bubbling. Remove from oven and let stand for 10 minutes before serving.
Budget-wise adaptation: The world will not come to an end if you use regular milk for both the milk and heavy cream. The casserole will not taste as rich, but it will still be yummy.