Chicken Tetrazzini

Preheat oven to 350ºF and spray baking pans with cooking spray.

Melt butter over medium-high heat in a large stock pot and add in onions and ½ teaspoon salt and ½ teaspoon pepper. Cook for about 3 minutes until onions start to soften. Add sliced mushrooms with the remaining ½ teaspoon of salt and ½ teaspoon of pepper (we’re seasoning every layer) and cook down another 5–7 minutes until mushrooms become tender. Pour in the sherry and cook for 1 minute.

Carefully measure flour and slowly add it into the mushroom mixture constantly stirring. It will become very thick. Cook for 3 minutes.

While continuing to stir, slowly pour in chicken broth. Turn heat to high and bring to a boil. Reduce heat and simmer for 5 minutes.

Add 1¾ up Parmesan cheese and cream cheese. Stir until completely melted. It will still look a little watery at this point, but don’t fret! Now throw in the cooked pasta and chopped chicken breast. Give it a quick mix until everything is combined.

Pour the mixture into two 8-inch square pans.

Mix the breadcrumbs with remaining Parmesan cheese and sprinkle over the top of both pans. Bake for 30 minutes until it’s bubbly and golden brown. Let sit 15 minutes before serving.

Recipe adapted from Cooking Light.