Ingredients:

  • 3 cups cooked chicken, diced (about 2 large chicken breasts)
  • 12 oz (340 g) spaghetti or linguine, cooked and drained
  • 1 cup (240 ml) chicken broth
  • 1 cup (240 ml) heavy cream
  • 1 cup (100 g) shredded Gruyère cheese (or any cheese of preference)
  • 1 cup (100 g) frozen peas (or fresh if available)
  • 1 cup (150 g) mushrooms, sliced
  • 1/2 cup (75 g) onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup (90 g) breadcrumbs (preferably panko)
  • 2 tablespoons (30 g) unsalted butter, melted
  • 1/2 cup (50 g) grated Parmesan cheese

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large pot, cook the spaghetti per package instructions until al dente. Drain and set aside.
  3. In a large skillet, melt 1 tablespoon of butter over medium heat. Sauté onions and garlic until translucent, about 3-4 minutes. Add mushrooms and cook until softened.
  4. In a medium saucepan, combine chicken broth and heavy cream. Whisk together over medium heat until just warmed. Stir in thyme, salt, and pepper.
  5. In a large mixing bowl, combine cooked chicken, cooked pasta, peas, sautéed vegetables, and the creamy sauce. Mix well.
  6. Pour the mixture into a greased baking dish.
  7. In a small bowl, combine breadcrumbs, melted butter, and Parmesan cheese. Mix until breadcrumbs are coated.
  8. Evenly spread the breadcrumb mixture over the casserole.
  9. Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the edges are bubbling.
  10. Let it cool for a few minutes before serving.