12ounce package spaghetticooked - or noodles of your choice
.25cupunsalted butter
1mediumshallotthinly sliced
3ouncesthinly sliced mushroomsabout 1.25 cups
.25cupall-purpose flour
1cupchicken stock
2tablespoonsSherryor white wine - optional
1cupwhole milkI used unsweetened cashew milk
2cupscooked chicken or turkeyshredded or cubed
sea salt and ground pepper to taste
For the Topping
.25cupgrated parmesan cheese
.25cuppanko crumbs
2tablespoonsunsalted butter
paprikasprinkled on top for color
Italian parsleyto garnish
Instructions
Preheat oven to 350 degrees.
Bring 4 quarts of water to a boil. Add noodles, stir, and and cook according to the package directions.
While the noodles are cooking, melt .25 cup of butter in a large skillet over medium heat. When melted, add the sliced shallots and mushrooms.
Stir to coat with the butter. Cook, stirring occasionally for 4 minutes.
Sprinkle the flour over the mushrooms. Quickly stir to combine with the butter to create a "paste" for lack of a better word.
Stir in stock to deglaze the pan, making sure to stir until there are no clumps of flour left. It will thicken very quickly! Don't panic, just keep stirring.
Pour in the Sherry, if using, and the milk. Bring to a boil, stirring constantly.
Reduce heat and add the chicken. Season with salt and pepper and stir to combine.
Drain the cooked noodles and add them to the skillet. Stir to combine, then remove from heat.
In a small bowl, mix together parmesan cheese, panko crumbs, and melted butter. Sprinkle mixture over the casserole.
Bake for 15 minutes, or until bubbly. To brown the topping, place under broiler for a few minutes and serve.
Garnish with Italian parsley and additional parmesan cheese, and serve!
Notes
I used lactose-free whole milk, but unsweetened cashew, coconut, or almond milk will also work.
Any type of white wine can be substituted for the Sherry. Do not substitute red wine or your casserole will turn purple...three guesses how I know that!
This dish can also be baked in an un-greased, 9 x 13 baking dish if you prefer.
Leftover turkey can be substituted for the chicken.
To make ahead of time
Prepare as instructed up until adding the chicken. Wrap tightly in plastic wrap and place in the refrigerator for up to 24 hours. When ready to serve, remove from the refrigerator sprinkle with the topping. Bake as directed adding 10 to 15 minutes to the cooking time.
To Freeze
Prepare as directed to make ahead of time, but pour casserole into a freezer-safe baking dish. Wrap with plastic wrap and aluminum foil, freeze for up to 2 months. Defrost in the refrigerator overnight, add topping and bake as directed.
To store leftovers
Allow leftovers to cool completely. Place in an airtight container and store in the refrigerator for up to 3 days. Reheat in the microwave.