6 servings (serving size: about 1 1/4 cups)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Ratings & Reviews

EllenDeller's Review

March 31, 2013
Has potential, true, but pretty blah as is. I did add paprika, some garlic chives, and panko topping, but it was still kind of flat. It might be my fault, as I forgot to toast the almonds, and I'm sure it would probably be better if the almonds were toasted first.

TexasOnMyMind's Review

January 19, 2009
Very tasty. I used skim milk because that's all I had. Not special occasion or company-worthy, but is a tasty "light" meal. Next time I make it I'll take another reviewers suggestion and add broccoli. The taste is not the issue, I'd just prefer to have some veggies. I agree with other reviewer's comment that the prep is time consuming.