Chicken Tetrazzini

Ingredients

• 8 oz spaghetti
• 2 cup cooked chicken breast
• 8 oz button mushrooms
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 2 cup chicken broth
• ½ cup heavy cream
• ½ cup Parmesan cheese, grated
• 1 cup shredded cheddar cheese
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 2 tbsp parsley, fresh chopped (optional)

Steps

1. Preheat oven to 375°F (190°C). Cook spaghetti according to package directions, then drain and set aside.
2. Melt butter in a large skillet over medium heat. Add sliced mushrooms and cook until softened, about 5-7 minutes. Stir in flour and cook for 1 minute.
3. Gradually whisk in chicken broth and heavy cream, stirring constantly until the sauce thickens. Stir in 1/4 cup Parmesan cheese, salt, pepper, and garlic powder.
4. Add the cooked chicken and spaghetti to the sauce, tossing to coat evenly. Transfer the mixture to a 9x13 inch baking dish.
5. Sprinkle the remaining 1/4 cup Parmesan cheese and all of the shredded cheddar cheese over the top.
6. Bake for 20-25 minutes, or until bubbly and the cheese is melted and lightly golden. Garnish with fresh parsley if desired before serving.