Chicken Tetrazzini

Instructions

Heat the oven to 450°F and grease the baking dish. Fill a large pot with about 4 quarts of water, or enough to boil the pasta freely, add 1 tablespoon salt, and bring it to a boil over high heat.

Melt 2 tbsp of the butter in a skillet over medium heat. Cook the mushrooms and onion, stirring now and then, until their liquid has evaporated, about 7 to 8 minutes.

Stir in the thyme with some salt and pepper and keep cooking for another 8 to 10 minutes, until the mushrooms are browned. Scrape the mixture into a bowl and set it aside.

Cook the spaghetti in the boiling water until al dente, about 8 to 12 minutes. Taste it as it cooks, because it will bake later and should not be soft when you drain it.

Melt the remaining 4 tbsp butter in the same skillet over medium heat. Whisk in the flour and cook for 1 to 2 minutes, until the roux is smooth and light golden.

Add the chicken broth a little at a time, whisking constantly and letting each addition blend in smoothly before adding more. Raise the heat to medium-high and simmer for 3 to 4 minutes, until the sauce thickens.

Take the pan off the heat and stir in the Parmesan with salt and pepper. Add half the lemon juice, then more to taste.

Combine the chicken, spaghetti, mushroom mixture, peas and sauce, and spread everything in the baking dish. Scatter the breadcrumbs evenly over the top.

Bake for 12 to 14 minutes, until the dish is heated through and the breadcrumbs are light brown.