Ingredients:

  • 2 tablespoons unsalted butter (30 ml)
  • 1 pound cooked chicken, shredded or cubed (450 g)
  • 1/2 teaspoon salt (3 g)
  • 1/4 teaspoon black pepper (1 g)
  • 4 tablespoons unsalted butter (60 ml)
  • 8 ounces sliced baby bella mushrooms (225 g)
  • 1/2 cup all-purpose flour (60 g)
  • 3 cups chicken broth (720 ml)
  • 1 cup heavy cream (240 ml)
  • 1/4 cup dry sherry (optional) (60 ml)
  • 1/4 teaspoon ground nutmeg (1 g)
  • 1 pound spaghetti, cooked al dente (450 g)
  • 1/2 cup grated Parmesan cheese (50 g)
  • 1/4 cup seasoned breadcrumbs (25 g)

Instructions:

  1. Melt 2 tablespoons of butter in a large skillet. Add the shredded chicken, salt, and pepper. Sauté briefly to warm through. Set aside.
  2. In the same skillet, melt 4 tablespoons of butter. Add the mushrooms and sauté until softened and lightly browned.
  3. Sprinkle the flour over the mushrooms. Cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth until smooth. Bring to a simmer, then reduce heat and simmer for 5 minutes, or until slightly thickened.
  4. Stir in the heavy cream, sherry (if using), and nutmeg. Simmer for another minute, being careful not to boil. Season with salt and pepper to taste.
  5. Add the cooked spaghetti and the sautéed chicken to the sauce. Toss to combine.
  6. Pour the mixture into the prepared baking dish. Sprinkle with Parmesan cheese and breadcrumbs.
  7. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the top is golden brown and bubbly.
  8. Let cool for a few minutes before serving this Easy Chicken Tetrazzini.