Chicken and mushroom pasta bake


  • 1/2 (500g) packet spaghetti, broken into pieces
  • 50g butter
  • 4 tablespoons plain flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 250ml chicken stock
  • 250ml double cream
  • 2 tablespoons sherry
  • 75g sliced mushrooms
  • 275g chopped cooked chicken
  • 50g grated Parmesan cheese


  1. Preheat oven to 180 C / Gas 4. Lightly grease a 22x33cm baking dish.
  2. Bring a large pot of lightly salted water to the boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
  3. Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken stock and cream.
  4. Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.
  5. Bake 30 minutes in the preheated oven, until bubbly and lightly browned