There’s nothing better than a creamy sauce over pasta with cheese, is there? This dish is so traditional there have to be a million variations on it. But, nothing compares to the original. And I believe that this is the tastiest original.
Let the savory adventure begin!
Melt 1/2 stick of butter in a large saucepan over low heat.
Add 1/4 cup of all-purpose flour, stir with a wooden spatula and season with
1/2 teaspoon salt,
and 1/2 teaspoon freshly ground black pepper.
Cook, stirring constantly, until smooth and bubbly.
Stir in 1 cup of chicken broth, slowly, stirring constantly, and
1 cup of heavy cream.
Heat to boiling, stirring constantly, as sauce thickens and coats the back of the spatula.
Boil and stir for 1 minute.
Stir in 2 tablespoons of dry sherry,
about 10 ounces of mushrooms, sliced and cooked,
1/2 pound of cooked spaghetti, broken in half,
and 1 pound of cubed cooked chicken.
Spoon into greased 2-quart casserole dish.
Sprinkle with 1/2 cup of freshly shredded Parmesan cheese.
Bake uncovered at 350 degrees, for 30 minutes.
Serves 6. Though the 5 other people eating with you will be begging for seconds, so safer to just serve to 4!
Bon Appétit, Ma Chérie!