Ingredients
1/4 cup butter
1 cup chopped red bell pepper
1/4 cup chopped shallot
2 cups sliced button mushrooms
3 tbsp. flour
2 cups chicken broth
1/4 cup dry sherry
1 cup heavy cream
1 tsp. salt
1 tsp. pepper
1/4 tsp. ground nutmeg
8 oz. spaghetti, cooked and drained
6 cups cooked chicken, cut or torn into small pieces
1/2 cup grated parmesan cheese, divided

Directions
Heat the butter in a large skillet over medium heat. Add the chopped pepper, shallots and mushrooms to the pan. Cook for 5 minutes until the vegetables are soft. Sprinkle flour over the vegetable mixture and cook for 2 minutes, stirring constantly until the flour is hot and bubbly. Add the chicken broth and sherry, stirring constantly until the mixture thickens. Add the cream, salt, pepper and nutmeg to the mixture and cook for 10 minutes over low heat, stirring frequently.

Preheat oven to 375 degrees F. Lightly grease a 9x13-inch baking dish.

Place the cooked chicken and cooked spaghetti into a large bowl. Pour the sauce over the chicken and pasta. Sprinkle with half of the parmesan cheese. Stir gently to combine. Spoon the mixture into the prepared baking dish and sprinkle with the remaining parmesan cheese.

Bake for 45 minutes until the tetrazzini is lightly browned on top and bubbly. Makes 6 servings.