About this recipe:Chicken, mushrooms and spaghetti baked in a rich, creamy white sauce flavoured with Parmesan cheese and sherry.
1/2 (500g) packet spaghetti, broken into pieces
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
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Lightly grease a 22x33cm baking dish.
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.
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.
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.
Bake 30 minutes in the preheated oven, until bubbly and lightly browned.
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