Flour Chicken stock or broth Milk. Pasta. Cheese. Spices and herbs Onions and garlic Celery Mushrooms Sherry Butter Chicken
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Season the chicken with plenty of salt and pepper, then add some butter to a skillet. Once the butter has melted, add the chicken. Then, cook it through (about 2-3 minutes per side).
Remove the chicken from the skillet and add the mushrooms. Once they have browned, add the garlic, onion, chopped celery, and green onion. Sprinkle a bit more salt and pepper, then cook until softened (about 2-3 minutes).
Whisk the dry sherry and flour into the skillet and cook for 1 minute. Then, slowly whisk in the milk and chicken stock. Bring the entire thing to a boil, then reduce to a simmer. (Note: the sauce thickens faster if the milk and chicken stock are hot when added.)
While waiting for the sauce to thicken, cook the pasta. Make sure you cook it less than al dente since it will continue to cook in the oven.
Once the pasta is cooked, drain it. Then, transfer the sauce, chicken, and pasta to a baking dish. Add about half of the cheese, then use tongs to toss everything together. Of course, season with salt and pepper.
Cover the casserole with the remainder of the cheese, then bake at 350°F until it’s hot and bubbly. After about 15-20 minutes, remove the dish from the oven and garnish with parsley. Let it sit 2-3 minutes before serving.