“This is also good served with linguine in place of spaghetti. This is a delicious casserole!”
1hr 15mins

Ingredients Nutrition


  1. Set oven to 350 degrees.
  2. Butter a 13 x 9-inch baking dish.
  3. Cook the spaghetti in a large pot of boiling salted water until JUST al dente; drain and place in a bowl; toss with 1-2 tablespoon oil to prevent sticking.
  4. In a large skillet melt the butter over medium-high heat; add in the chicken, and brown for about 2 minutes on both sides.
  5. Add in the sherry and 1/2 cup water; cover and reduce the heat to low, simmer for about 15 minutes or until cooked; drain but reserve the liquid.
  6. Remove the chicken from skillet and slice the chicken into about 1-inch pieces.
  7. Melt 1-2 tablespoon butter in the same skillet; add in the onions, garlic, thyme and sliced mushrooms; cook about 5-6 minutes over medium heat, or until tender.
  8. In a cup or bowl whisk together the flour with 1/2 cup broth, then add to the skillet along with the reserved sherry mixture and the remaining 1-1/2 cups broth; stir over medium heat until thickened.
  9. Remove from heat and stir in the sour cream, shredded cheese and about 1/4 cup Parmesan cheese; stir until the cheese melts then season with salt and black pepper to taste.
  10. Spoon the mixture into the prepared casserole dish.
  11. Mix the breadcrumbs with about 2-3 tablespoons Parmesan cheese, then sprinkle over the chicken mixture.
  12. Bake for about 25-30 minutes or until hot and bubble.
  13. Serve over cooked pasta.

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