Classic Chicken Tetrazzini

Make the Chicken

1. Gather the ingredients.

2. Place the chicken in a large Dutch oven or kettle with the water, carrots, onion, celery tops, parsley, 2 teaspoons salt, 1/8 teaspoon pepper, and bay leaf. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 1 hour until tender.

3. With a slotted spoon, remove chicken to a bowl and set aside to cool.

4. Strain the broth and return to the kettle. Bring to a boil and boil gently, uncovered, for about 30 minutes, or until the broth is reduced to about 2 cups.

5. Meanwhile, remove the chicken from the bones and dice, discarding the skin. There should be about 6 cups of diced chicken. Set aside.

Make the Sauce

1. Gather the ingredients.

2. For the sauce, melt 3/4 cup of butter in a large saucepan.

3. Remove from heat. Stir in the flour, 2 1/2 teaspoons salt, and nutmeg. Stir until smooth and well blended.

4. Return to medium heat. Gradually add the milk and the 2 cups of reduced broth, stirring constantly, until the mixture begins to boil. Reduce heat to medium-low and continue to cook, stirring constantly, for about 2 minutes, or until slightly thickened.

5. Beat the egg yolks in a small bowl with the heavy cream.

6. Whisk in about 1 cup of the hot mixture from the saucepan.

7. Then return the egg mixture to the saucepan. Cook, stirring constantly, over low heat until sauce is hot. Do not boil.

8. Remove from heat and stir in the sherry.

Make the Pasta

1. Gather the ingredients.

2. Cook the spaghetti in boiling, salted water in a large pot following the package directions for al dente. Drain thoroughly.

3. While the spaghetti is cooking, heat the tablespoon of butter in a skillet over medium heat and saute the mushrooms for 5 to 7 minutes, or until browned. Set aside.

4. Return the spaghetti to the pot. Add 2 cups of the sauce to the spaghetti toss to coat well.

5. Remove another 2 cups of sauce to a small bowl. If making ahead, store in an airtight container in the fridge.

6. Add the diced chicken and sauteed mushrooms to the remaining sauce.

7. Divide the spaghetti into two 8-inch square baking dishes, making a well in the center. Spoon half of the chicken and mushroom mixture into the center of each. Sprinkle 2 cups of shredded cheese over each dish.

8. Cover with foil and preheat the oven to 350 F. Alternatively, refrigerate until 1 hour before serving and preheat the oven.

9. Bake foil-covered casseroles for 30 to 45 minutes, or until hot and bubbly.

10. Just before serving, heat the reserved sauce.

11. Drizzle over the baked spaghetti and enjoy!