Make-Ahead Chicken Tetrazzini

I made this for the military on Sunday and it was a big hit.  I liked it because I could mix it up Saturday and cook it up Sunday.  This would work well with any precooked poultry or pork.

Make-Ahead Chicken Tetrazzini
8-12 ounces spaghetti or linguine
1/4 cup butter
2 cups sliced fresh mushrooms
3 Tablespoons flour
2 cups chicken broth
3/4 half and half
1/4 chopped fresh parsley
1 teaspoon salt
Dash pepper
3 cups cubed cooked chicken or turkey
1/2 cup grated Parmesan cheese
Chopped fresh parsley for topping

Cook spaghetti as directed on package.  Drain.

Meanwhile, melt margarine in Dutch oven over medium heat.  Add mushrooms, cook 5 minutes or until tender, stirring frequently.  Reduce heat to medium low.  Add flour, cook and stir until bubbly.  Gradually add broth, stirring constantly, until mixture boils and thickens.  Remove from heat; stir in cream, parsley, salt and pepper.  Add cooked spaghetti and chicken to mushroom mixture, tossing gently to mix.  Spoon mixture into an ungreased 9x18 baking pan.  Cover with foil and refrigerate for at least 8 hours or overnight.

Heat oven to 350.  Uncover the baking dish; sprinkle Parmesan cheese over the top of the casserole. Re-cover with the foil.  Bake at 350 for 45-55 minutes or until is thoroughly heated through.  Remove the foil for the last 10 minutes of cooking.  Sprinkle with parsley and let rest for 5-10 minutes before serving.

Note: When you put the foil on to put in the refrigerator to chill, you might think the sauce is awfully thin.  That is why you are chilling it.  It works with the starch in the pasta and by the next day it is perfect after baking.  I think if you baked this immediately this would not work well.  I suggest if your family does not like mushrooms replace them broccoli or leaving them out all together.