2 cups chopped cooked chicken breast (about 1/2 pound)
1/2 cup grated Parmesan cheese
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
1/2 cup slivered almonds, toasted
1/4 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg
2 tablespoons grated Parmesan cheese
How to Make It
Preheat oven to 350°.
Melt butter in a saucepan over medium heat. Add mushrooms and shallots; sauté 5 minutes. Stir in flour. Gradually add milk, broth, and sherry; stir with a whisk until blended. Bring to a boil; reduce heat. Simmer 8 minutes; stir constantly. Stir in chicken and 1/2 cup cheese; cook 1 minute. Remove from heat; add pasta, nuts, salt, pepper, and nutmeg. Spoon into a 3-quart casserole coated with cooking spray; top with 2 tablespoons cheese. Bake at 350° for 40 minutes. Let stand 5 minutes.