A delightful twist on the classic Chicken Tetrazzini, this recipe combines tender chicken, creamy sauce, and a crispy cheese topping for a comforting meal.
Melt the butter in a saucepan over medium heat.
Ensure the butter doesn't brown for a smooth sauce.
Whisk in the flour, salt, and pepper until smooth.
Cook the roux for a minute to remove the raw flour taste.
Gradually add the chicken broth and cream, stirring constantly until the mixture thickens.
Stir continuously to prevent lumps.
Stir in the white wine and let simmer for 2 minutes.
The wine adds depth to the sauce; let it reduce slightly.
Combine the sauce with the chicken, mushrooms, and spaghetti in a large bowl.
Ensure the sauce coats all the ingredients evenly.
Transfer the mixture to a greased casserole dish and sprinkle the cheese on top.
Spread the cheese evenly for a consistent topping.
Bake in a preheated oven at 350°F for 30 minutes.
Check the casserole halfway through to ensure even cooking.
Broil for 3-5 minutes until the top is golden brown.
Keep a close eye to prevent burning.
Let cool slightly before serving.
Allowing it to cool helps the flavors settle.
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