Ingredients
- Cooked chicken, diced – 3 cups
- Spaghetti – 1 pound, cooked and drained
- Mushrooms – 8 ounces, sliced
- Garlic – 2 cloves, minced
- Butter – 4 tablespoons
- All-purpose flour – 1/4 cup
- Chicken broth – 2 cups
- Heavy cream – 1 cup
- Dry sherry (optional) – 2 tablespoons
- Parmesan cheese – 1/2 cup, grated
- Salt and pepper to taste
- Breadcrumbs – 1/4 cup
Instructions
- Sauté the garlic and mushrooms in melted butter until tender.
- Prepare the creamy sauce by making a roux with flour, then whisking in chicken broth and heavy cream.
- Combine the cooked spaghetti, diced chicken, and sauce in a bowl.
- Transfer the mixture to a greased baking dish, top with cheese and breadcrumbs, and bake until golden.
Notes
- Add vegetables like peas or bell peppers for extra nutrition.
- Substitute spaghetti with other pasta types as desired.
- Experiment with different cheese blends for varied flavors.
- Spice it up with red pepper flakes for heat.
- Make ahead and refrigerate until ready to bake.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian
- Diet: Gluten-Free (if using gluten-free pasta)
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 500 Kcal
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg