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Chicken Tetrazzine with Spaghettini En Casserole

1/4 lb Butter
1 c Flour
1 qt Chicken stock
2 Egg yolks
1/4 c Pimento; chopped
1/4 c Mushrooms; sliced
Cheddar; grated
Parmesan; grated
Salt and pepper
4 lb Chicken; boil; debone, cut in strips
1 c Boiled ham; cut in strips
1/2 lb Spaghettini; cook al dente


Melt butter and add flour and cook. Stir slowly until well blended without lumps. Make sure flour is cooked. Add stock, mix well then add yolks and stir. Add chicken, ham, mushrooms and pimentos, stirring to mix all ingredients. Fold in spaghettini. Place in casserole dish, sprinkle with grated cheeses. Bake until cheese is melted golden brown.


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