Chicken Tetrazzini

1. Preheat the oven to 190 C and butter a large baking dish, then bring a pot of salted water to the boil and cook the spaghetti about 2 minutes short of al dente, since it will finish baking; drain and set aside.
2. Melt the butter in a large skillet over medium-high heat, add the mushrooms and a pinch of salt and cook until they release their liquid and turn golden, about 7 minutes, then add the onion and thyme and soften for 3 minutes.
3. Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes to cook out the raw taste, then gradually whisk in the chicken stock followed by the milk, stirring until smooth.
4. Simmer the sauce, stirring often, until it thickens enough to coat a spoon, about 5 minutes, then stir in the cream, sherry and half of the parmesan and season well with salt and pepper.
5. Remove from the heat and fold in the shredded chicken, the peas and the drained spaghetti until everything is evenly coated, then transfer to the prepared baking dish.
6. Toss the panko with the remaining parmesan and a little melted butter, scatter it over the top, then bake for 20 to 25 minutes until the sauce is bubbling at the edges and the crumb topping is golden brown.
7. Let the tetrazzini rest for 5 minutes so the sauce sets slightly, then garnish with extra thyme and serve hot.

You'll use: Oven · Frying pan / skillet · Pan · Large pot · Saucepan