So creamy and delish! We eat this pretty much every week!

Creamy Chicken Tetrazzini Pasta Bake with Mushrooms is a delightful and comforting dish that originated in Italy, featuring chicken, mushrooms, and spaghetti, all enveloped in a creamy sauce and baked to perfection. This recipe is perfect for cozy family dinners and special gatherings. It's a great way to bring everyone to the table with its rich flavors and hearty ingredients.

This dish pairs wonderfully with a fresh green salad topped with a light vinaigrette, and some warm, crusty garlic bread on the side. To round out the meal, consider serving a classic Caesar salad and a vegetable medley of roasted carrots and broccoli. For dessert, a simple fruit salad or a slice of your favorite pie will complete this comforting family dinner.

Servings: 6-8 servings

12 oz of spaghetti
2 cups of cooked, shredded chicken
1 cup of sliced mushrooms
1/4 cup of butter
1/4 cup of all-purpose flour
2 cups of chicken broth
1 cup of heavy cream
1 cup of grated Parmesan cheese
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
Salt and pepper to taste
1/4 cup of breadcrumbs
2 tablespoons of olive oil

1. Preheat your oven to 350°F (175°C).

2. Cook the spaghetti according to the package instructions. Drain and set aside.

3. In a large pan, melt the butter over medium heat. Add the mushrooms and cook until they are tender, about 5 minutes.

4. Sprinkle the flour over the mushrooms and stir to combine, cooking for about 1 minute.

5. Gradually whisk in the chicken broth and heavy cream, continuing to whisk until the mixture is smooth and has thickened.

6. Stir in the Parmesan cheese, garlic powder, onion powder, salt, and pepper. Cook until the cheese is melted and the sauce is creamy.

7. Add the cooked spaghetti and shredded chicken to the sauce, and toss to coat evenly.

8. Transfer the mixture to a lightly greased 9x13-inch baking dish.

9. In a small bowl, mix the breadcrumbs with the olive oil. Sprinkle the breadcrumb mixture evenly over the top of the pasta.

10. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are bubbly.

11. Let the dish sit for a few minutes before serving to allow it to set.

For a lighter version, consider using milk instead of heavy cream, and you can also substitute some of the Parmesan cheese with shredded mozzarella. To make this dish more appealing to picky eaters, you can omit the mushrooms or replace them with veggies like peas or broccoli. Adding a little red pepper flakes will give it a nice kick for those who enjoy a bit of heat. Leftovers can be easily reheated and make for a wonderful lunch the next day.