Chicken Tetrazzini

Instructions

1. 1

   Preheat the oven to 350°F and coat a 9x13-inch baking dish with nonstick spray. Cook the spaghetti until just below al dente; drain.

2. 2

   Melt the butter in a Dutch oven over medium heat. Sauté the onion until soft, about 5 minutes. Add the mushrooms and garlic and cook until the liquid releases, about 5 minutes.

3. 3

   Sprinkle in the flour and stir 2 minutes. Slowly pour in the broth and bring to a gentle boil; cook until reduced by a third, 6 to 8 minutes.

4. 4

   Off the heat, stir in the cream cheese, Worcestershire, salt, and pepper. Fold in the chicken, vegetables, Parmesan, and spaghetti.

5. 5

   Transfer to the dish, top with panko, and bake 25 minutes until bubbly. Broil 1 to 2 minutes to brown if desired.