Description
A classic, comforting American bake featuring tender chicken breast, al dente spaghetti, and a rich, velvety sauce infused with earthy mushrooms. This masterpiece is finished with a golden, bubbly cheese crust, creating the perfect balance of savory flavor and satisfying texture. It is a foolproof, professional-grade casserole designed to bring warmth and elegance to your family dining table.
Ingredients
12 oz spaghetti
2 tbsp unsalted butter
8 oz cremini mushrooms, sliced
3 cups cooked chicken breast, shredded
4 tbsp unsalted butter
1/4 cup all-purpose flour
2 cups chicken stock
1 cup heavy cream
1/2 cup milk
1/2 tsp ground nutmeg
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
Salt and black pepper to taste
Instructions
Preheat your oven to 375°F (190°C) and grease a 9×13 inch casserole dish.
Cook the spaghetti in salted boiling water until just al dente, then drain.
In a large skillet, melt 2 tbsp butter and sauté mushrooms until moisture evaporates and they are golden brown; set aside.
In the same skillet, melt 4 tbsp butter and whisk in flour for 1 minute to create a roux.
Gradually whisk in chicken stock, cream, and milk, simmering until the sauce thickens.
Stir in the nutmeg, salt, and pepper.
Combine the cooked spaghetti, shredded chicken, and mushrooms into the sauce, tossing to coat thoroughly.
Transfer the mixture to the prepared casserole dish.
Top evenly with mozzarella and parmesan cheese.
Bake for 20-25 minutes until the sauce is bubbling and the cheese is golden brown.
Notes
Ensure dairy ingredients are at room temperature before adding to the roux to prevent separation. Use chicken stock instead of wine to maintain a non-alcoholic profile. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 20
- Cook Time: 25
- Category: Meals
- Method: Baking
- Cuisine: American