Ingredients:

  • 1 lb spaghetti, broken in half
  • 4 cups cooked chicken, shredded or cubed
  • 8 oz cremini mushrooms, sliced thin
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 3 cups chicken bone broth
  • 1 cup heavy cream
  • 1/4 cup dry sherry
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp freshly cracked black pepper
  • 1 cup shredded mozzarella
  • 1/2 cup grated parmesan cheese
  • 1/2 cup panko breadcrumbs

Instructions:

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. Bring a large pot of salted water to a boil. Cook the spaghetti for 2 minutes less than the package directions (it should be very al dente). Drain and set aside.
  3. In a large skillet or Dutch oven, melt the butter over medium-high heat. Add the mushrooms and sauté until deeply browned and the moisture has evaporated.
  4. Sprinkle the flour over the mushrooms and whisk constantly for 2 minutes to cook out the raw flour taste.
  5. Slowly whisk in the chicken bone broth, followed by the heavy cream and dry sherry. Continue whisking until the sauce is smooth and has thickened enough to coat the back of a spoon.
  6. Stir in the garlic powder, onion powder, salt, and black pepper. Taste and adjust seasoning if necessary.
  7. Fold the cooked chicken and the drained spaghetti into the sauce until every strand is thoroughly coated.
  8. Transfer the mixture into the prepared baking dish, spreading it into an even layer.
  9. In a small bowl, toss the panko breadcrumbs with the parmesan and mozzarella. Sprinkle this mixture evenly over the casserole.
  10. Bake for 30 minutes, or until the sauce is bubbling at the edges and the topping has turned a golden, shattering brown.