Creamy Chicken and Spaghetti Bake

Break spaghetti in half. Cook spaghetti according to package directions just until tender. Drain; transfer spaghetti to a large mixing bowl.

Meanwhile, in a large skillet, cook chicken, mushrooms, onion, and garlic in hot oil over medium-high heat for 3 to 4 minutes or until chicken is no longer pink. Add chicken mixture to spaghetti.

For sauce, in a small saucepan melt 1 tablespoon butter or margarine. Stir in flour and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Add American cheese, stirring until melted. Remove from heat. Stir in olives, parsley, and pimiento.

Pour the sauce over the chicken mixture. Toss to coat. Transfer to a greased 2-quart square baking dish or casserole. In a small mixing bowl toss together bread crumbs, Parmesan cheese, and 1 tablespoon melted butter or margarine. Sprinkle over chicken mixture.

Cover and bake in a 375 degrees F. oven for 20 minutes. Uncover and bake 10 to 15 minutes more or until heated through.

MAKE-AHEAD TIP: Prepare casserole; cover and chill up to 24 hours. Prepare crumb mixture and chill separately. To serve, sprinkle crumb mixture over chicken mixture. Bake casserole, covered, in a 375 degrees F. oven for 35 minutes. Uncover and bake 10 to 15 minutes more or until heated through.