Ingredients:

  • 1 lb cooked chicken breast, shredded or cubed
  • 12 oz dry thin spaghetti or linguine
  • 8 oz cremini mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 10.5 oz condensed cream of mushroom soup
  • 1 cup sour cream
  • 1/2 cup chicken bone broth
  • 1/4 cup dry white wine
  • 1 tsp dried thyme
  • 1/2 tsp ground nutmeg
  • 1/2 cup Panko breadcrumbs
  • 1 cup shredded Mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Boil the 12 oz dry thin spaghetti in salted water. Stop cooking 2 minutes before the package directions suggest. Drain and set aside in the 9x13 dish.
  2. In your large skillet, melt 1 tbsp of the butter over medium high heat. Add the 8 oz sliced cremini mushrooms and 1 medium diced yellow onion. Sauté for 6-8 minutes until the mushrooms are deeply browned and shrunk by half.
  3. Add the 3 cloves minced garlic and 1 tsp dried thyme to the skillet. Stir constantly for 60 seconds until the garlic is fragrant but not brown.
  4. Pour in the 1/4 cup dry white wine. Use a wooden spoon to scrape the brown bits off the bottom. Simmer for 2 minutes until the liquid has reduced by half.
  5. Lower the heat to medium. Stir in the 10.5 oz condensed cream of mushroom soup, 1 cup sour cream, and 1/2 cup chicken bone broth. Whisk gently until the mixture is uniform and bubbling slightly.
  6. Add the 1/2 tsp nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper. Fold in the 1 lb cooked shredded chicken. Stir well to coat the chicken in the sauce.
  7. Pour the chicken and sauce mixture over the cooked spaghetti in the baking dish. Toss gently with tongs until every strand of pasta is coated.
  8. In a small bowl, mix the 1/2 cup Panko, 1 cup Mozzarella, 1/2 cup Parmesan, and the remaining 1 tbsp melted butter. Sprinkle this evenly over the top until the pasta is completely covered.
  9. Place in a preheated 400°F (200°C) oven. Bake for 25-30 minutes until the cheese is bubbling and the Panko is golden brown.