Chicken, mushrooms and spaghetti baked in a rich, creamy white sauce flavored with Parmesan cheese and sherry.
Ingredients
- spaghetti: 1 pack (8 ounce pack, broken into pieces)
- butter: 0.25 cup
- all-purpose flour: 0.25 cup
- salt: 0.75 tsp
- ground black pepper: 0.25 tsp
- chicken broth: 1 cup
- heavy cream: 1 cup
- sherry: 2 Tbsp
- mushrooms: 1 can (4.5 ounce can, drained, sliced)
- cooked chicken: 2 cups (chopped)
- Parmesan cheese: 0.5 cup (grated)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
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Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
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Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream.
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Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.
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Bake 30 minutes in the preheated oven, until bubbly and lightly browned.
