Pureéing ingredients in a blender may seem odd, but you'll be pleased with the result. Instead of folding chunks of cooked chicken into cooked spaghetti, arrange the sliced chicken atop the casserole, add a little more sauce, and top it with breadcrumbs and cheese. Then pop the dish into the oven long enough to brown the top.
Cooking Light SEPTEMBER 2000
To prepare the sauce, heat oil in a medium saucepan over medium heat. Add carrot and onion; saute 10 minutes or until soft. Add flour; cook 1 minute. Combine carrot mixture, milk, and broth in blender; process until smooth. Return mixture to pan, and add mushrooms, sherry, salt, and pepper. Cook until reduced to 3 1/2 cups (about 30 minutes), stirring occasionally.
Preheat oven to 350°.
Place a large nonstick skillet coated with cooking spray over medium-high heat. Add the chicken; cook 5 minutes on each side or until done. Cut chicken into thin slices; keep warm.
Combine 2 cups sauce, the spaghetti, and chopped parsley in a large bowl. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Arrange chicken on top of spaghetti mixture; spoon remaining sauce over chicken. Sprinkle with breadcrumbs and cheese. Bake at 350° for 15 minutes or until top is lightly browned.
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