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Recipe Source: Jean Kressy, “Relish the American Table, May 21, 2006 /


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


Heat oven to 425F. In a large nonstick skillet melt butter over medium-high heat. Add mushrooms; sauté 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.