Chicken Tetrazzini - cooking recipe

Ingredients

4 tablespoons butter
1 (8 ounce) package sliced mushrooms
1/3 cup all-purpose flour
1 (14 1/2 ounce) can reduced-sodium chicken broth
1 1/3 cups half-and-half
3 tablespoons dry sherry
3/4 teaspoon kosher salt
1/4 teaspoon fresh coarse ground black pepper
1/8 teaspoon ground nutmeg
1 lb cooked chicken breast, cut into strips
1/2 lb spaghetti, broken in half and cooked according to package
1/2 cup grated parmesan cheese

Preparation

Heat oven to 425\u00b0F In a large nonstick skillet melt butter over medium-high heat. Add mushrooms; saute 4 minutes or until browned. Sprinkle with flour and toss to combine. Add broth and half-and-half; cook, stirring often, until mixture comes to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Stir in sherry, salt, pepper and nutmeg. Remove from heat and stir in chicken.
Combine spaghetti and chicken mixture; toss gently and spoon into a 13 x 9-inch baking dish or shallow 3-quart baking dish or casserole; sprinkle with cheese. Bake 20 minutes or until golden brown and bubbly. Serves 6.
By Jean Kressy, \"Relish the American Table, May 21, 2006.