Chicken Tetrazzini

This one appeared in our local paper, so I'm guessing it's not anybody's trade secret. Don't be intimidated by the length of the ingredient list or the instructions - it's actually very easy.

4 Tbsps butter
1 8-oz package sliced mushrooms
1/3 c. all-purpose flour
1 14.5 ounce can lower-sodium chicken broth
1 1/3 c. half-and-half
3 Tbsps dry sherry
3/4 tsp kosher salt
1/4 tsp coarse ground black pepper
1/8 tsp ground nutmeg
3 cups (1 lb.) cooked boneless, skinless chicken, cut in strips*
1/2 lb. spaghetti, broken in half and cooked according to package directions (I've also made this with other pasta - whatever dried, non-filled pasta you like will do)
1/2 c. grated parmesan cheese

1. Heat oven to 425 degrees. In a large, nonstick skillet, melt butter over medium-high heat. Add mushrooms; saute 4 minutes or until browned. Sprinkle with flour and toss to combine.

2. Add broth and half-and-half; cook, stirring often, until mixture comes to a boil. Reduce heat and simmer 2 minutes, stirring constantly.

3. Stir in sherry, salt, pepper, and nutmeg. Remove from heat and stir in chicken.

4. Combine spaghetti and chicken mixture; toss gently and spoon into a 13 x 9 inch baking dish or shallow 3-quart casserole; sprinkle with parmesan cheese.

5. Bake 20 minutes or until golden brown and bubbly. Serves 6.

*For cooked chicken, I just bake some breasts seasoned with a little salt and pepper, topped with about a pat of butter each (or, for a healthier version, in a little olive oil), for about 30 minutes at 375 degrees.