Chicken Spaghetti Casserole II

Ingredients

• 1 pound spaghetti
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups sliced mushrooms
• 2 cups cooked, shredded chicken
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups chicken stock
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup plain breadcrumbs

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
3. Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until lightly browned, about 5 minutes. Add mushrooms; cook and stir until softened, about 5 minutes. Stir in chicken.
4. Melt butter in a saucepan over medium heat. Stir in flour; cook and stir until lightly browned, about 2 minutes. Slowly stir in chicken stock. Cook and stir until sauce thickens, about 5 minutes. Remove from heat and stir in Parmesan cheese. Pour sauce over chicken mixture.
5. Mix spaghetti into chicken mixture. Transfer to a 9x13 inch baking dish. Sprinkle mozzarella cheese and breadcrumbs over the top.
6. Bake in preheated oven until cheese is melted and bubbly, about 20 minutes.

Interesting Facts

• This casserole is a great way to use leftover cooked chicken.
• You can substitute other cheeses, such as cheddar, for the mozzarella.
• This dish can be prepared ahead of time and refrigerated until ready to bake.