Chicken Tetrazzini Casserole

This is a really nice recipe and you can assemble ahead of time, ready to bake.

Ingredients

• 500g fresh spaghetti or linguine

• 500g chicken thighs, diced

• 3 tbsp butter, divided

• 2 cups mushrooms, thinly sliced

• 2 cloves garlic, minced

• 2 tbsp plain flour

• 1 1/2 cups chicken stock

• 1 1/2 cups double cream

• 1/2 cup freshly grated parmesan

• Salt

• Black pepper

Directions

1. Preheat oven to 180C.

2. Cook pasta and drain, reserving half a cup pasta water.

3. In a large skillet over medium heat, melt 1 tbsp butter.

4. Add mushrooms and season with salt and pepper.

5. Cook until mushrooms are mostly tender, 4 to 5 minutes.

6. Add the chicken and cook until lightly golden, 5 minutes.

7. Add garlic and cook until fragrant, 1 minute.

8. Transfer mixture to a bowl.

9. Return skillet to medium heat and melt remaining 2 tbsp butter.

10. Whisk in flour until completely combined.

11. Slowly whisk in stock and double cream.

12. Bring to simmer over medium heat, stirring occasionally and allowing sauce to thicken, about 10 minutes.

13. Add pasta and chicken mixture to skillet and toss to combine.

14. Add pasta water to loosen sauce if needed.

15. Sprinkle with parmesan and bake covered for 15 mins, then uncovered for 10 mins.