Old School Chicken Tetrazzini

• 2 or 3 boneless chicken thighs, sliced across the grain and COOKED (about 1/2 pound)
• 1/4 pound spaghetti
• 1/4 pound white mushrooms, sliced
• 1 stick unsalted butter
• 5 tablespoons all purpose flour
• 1 1/2 cups chicken stock
• 1 cup heavy cream
• 1/4 cup Spanish sherry (use the good stuff, like Harvey's)
• Salt and ground black pepper
• Grated nutmeg
• Bread crumbs such as Panko (although they weren't using Panko in Luisa Tetrazzini's day)
• Freshly grated Parmigiano

1. Using a skillet or a wok brown the chicken pieces in butter. Season with salt and pepper.
2. Bring water to boil for pasta. Preheat oven to 400 u0b0F
3. Sautee the mushrooms in 2 tablespoons butter in a wide pan.
4. Use about 1/8 tablespoon of butter to grease up an earthenware casserole or baking dish. When the spaghetti is cooked and drained add it to the casserole. Top with the mushrooms.
5. Add 5 tablespoons butter to the same pan you cooked the mushrooms in and slowly color over medium flame. Gradually whisk in the flour. It should take on a nice tan color as you whisk. Now whisk in the stock---if you didn't know you, you are making a sauce veloute.
6. Gradually whisk in the cream, followed by the sherry. Season with salt, pepper and grated nutmeg. Now add the cooked chicken.
7. Turn this into your buttered casserole over the spaghetti and mushrooms. Give it a generous grating of Parmigiano. Top that with bread crumbs and a few pats of butter. Pop in the oven for 25 minutes. It should come out sizzling hot. Allow to rest before serving.
8. *Note to cook: I prefer to serve it with Brussels sprouts.

chicken thighs, spaghetti, white mushrooms, butter, flour, chicken stock, heavy cream, spanish sherry, salt, nutmeg, bread crumbs

Taken from food52.com/recipes/25565-old-school-chicken-tetrazzini (may not work)