Chicken and mushroom pasta bake

    Chicken and mushroom pasta bake


    771 people made this

    About this recipe: Chicken, mushrooms and spaghetti baked in a rich, creamy white sauce flavoured with Parmesan cheese and sherry.

    Serves: 4 

    • 1/2 (500g) packet spaghetti, broken into pieces
    • 50g butter
    • 4 tablespoons plain flour
    • 3/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 250ml chicken stock
    • 250ml double cream
    • 2 tablespoons sherry
    • 75g sliced mushrooms
    • 275g chopped cooked chicken
    • 50g grated Parmesan cheese

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a 22x33cm baking dish.
    2. Bring a large pot of lightly salted water to the boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
    3. Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken stock and cream.
    4. Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.
    5. Bake 30 minutes in the preheated oven, until bubbly and lightly browned.
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    Reviews in English (774)


    Used different ingredients. used farfalle instead of spagetti added bacon as suggested by pauliana and strong chedder cheeses instead of parmesan (don't like parmesan) delicious also allergic to egg so i used duran wheat pasta  -  01 Feb 2011


    Something else. added 100g Bacon used Penne instead of spaghetti  -  22 Jan 2010


    Made this superb recipe the other day and we absolutely loved it! I didn't have any cream so just used milk and it was still beautifully creamy. I will definitely be making it again. Thanks.  -  12 Feb 2017

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