Chicken Tetrazzini

• 1 lb. [gluten free] pasta, cooked
• 1 pound fresh mushrooms, sliced
• 1 stick butter
• 2/3 cup [gluten free all-purpose] flour
• 1 large onion, chopped
• 5 cloves garlic, peeled and chopped
• 4 c. chicken broth
• 2 c. heavy cream
• 1/4 cup dry sherry or white wine
• 4 c. diced chicken, cooked (3-4 chicken breast halves)
• 1 c. grated Parmesan cheese
• 1/3 teaspoon garlic powder
• Salt and pepper to taste
• Nutmeg to taste (The more the merrier! This recipe really goes with nutmeg.)

Directions

1. Slice the mushrooms 1/8 of an inch thick and sauté in 2-3 tablespoons of the butter, along with chopped onion, and chopped garlic until lightly browned. Place in large bowl.
2. Combine the remaining butter with flour and add chicken broth, stirring over low heat until thickened.
3. Add the cream, salt, pepper, sherry, garlic powder, nutmeg and 1/2 cup parmesan. Thicken on medium low heat until creamy.
4. Cook and drain pasta according to package directions.
5. Save a cup or two of sauce from in the pan.
6. Put cooked pasta on top of mushrooms & onions in large bowl, pour the rest of the sauce over it all. Mix everything gently but thoroughly.
7. Butter a 9 x 13 glass baking dish and pour mixture into it. If you have room, pour extra sauce in and massage it into the casserole with a spoon. Even out the mixture in the baking dish and top with Parmesan cheese.
8. Bake uncovered at 350° F. for 20-30 minutes, 375 if you want the cheese browned. I like the cheese really melty, not browned.