5 tablespoons butter, divided
1 large yellow onion, chopped
1 pound sliced mushrooms
2 tablespoons flour
2 cups chicken broth
1 clove garlic, minced
1 cup cream or half and half
4 tablespoons dry sherry
8 ounces grated Parmesan cheese, divided
1 whole chicken (cooked and boned) or 4 cooked chicken breasts or 4 cups cooked turkey, meat cut into bite-sized pieces
1 pound spaghetti, cooked
salt and pepper, to taste
1/4 cup Italian bread crumbs
Preheat oven to 375 degrees F.
In a skillet melt 2 tablespoons butter and sauté the mushrooms and onions until soft; remove from pan and set aside. Melt the remaining 3 tablespoons butter and stir in 2 tablespoons flour; cook over medium heat for 1 to 2 minutes to make a roux, stirring constantly (the flour should turn a nice golden color, but be careful not to burn).
Add chicken broth and garlic and cook over low heat for 1 minute. Stir in the sherry and 3/4 of the Parmesan cheese; add the sautéed onions/mushrooms and stir until cheese melts, then stir in the cream or half and half.
Combine the sauce, cooked and cut-up chicken or turkey, and cooked spaghetti noodles in a large bowl, then spread the mixture into a lightly-buttered/oiled large casserole. Bake for 30 minutes or until the top begins to brown; combine the remaining Parmesan with the bread crumbs, then sprinkle it over the casserole and bake for 5 minutes longer. Serve and enjoy! Makes 4 to 6 servings.
1 large yellow onion, chopped
1 pound sliced mushrooms
2 tablespoons flour
2 cups chicken broth
1 clove garlic, minced
1 cup cream or half and half
4 tablespoons dry sherry
8 ounces grated Parmesan cheese, divided
1 whole chicken (cooked and boned) or 4 cooked chicken breasts or 4 cups cooked turkey, meat cut into bite-sized pieces
1 pound spaghetti, cooked
salt and pepper, to taste
1/4 cup Italian bread crumbs
Preheat oven to 375 degrees F.
In a skillet melt 2 tablespoons butter and sauté the mushrooms and onions until soft; remove from pan and set aside. Melt the remaining 3 tablespoons butter and stir in 2 tablespoons flour; cook over medium heat for 1 to 2 minutes to make a roux, stirring constantly (the flour should turn a nice golden color, but be careful not to burn).
Add chicken broth and garlic and cook over low heat for 1 minute. Stir in the sherry and 3/4 of the Parmesan cheese; add the sautéed onions/mushrooms and stir until cheese melts, then stir in the cream or half and half.
Combine the sauce, cooked and cut-up chicken or turkey, and cooked spaghetti noodles in a large bowl, then spread the mixture into a lightly-buttered/oiled large casserole. Bake for 30 minutes or until the top begins to brown; combine the remaining Parmesan with the bread crumbs, then sprinkle it over the casserole and bake for 5 minutes longer. Serve and enjoy! Makes 4 to 6 servings.
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