CHICKEN TETRAZZINI
I actually got the base for this recipe from Justin's mom, Chris, who made it with turkey. I'm told it was quite the household favourite when her boys were growing up. I made a few adjustments and additions to the reicpe to make it my own!

5 medium-sized boneless-skinless chicken thighs, cooked and cubed 4 tablespoons butter or margarine
1-2 tablespoons olive oil ½ teaspoon minced garlic 3 tablespoons cooking sherry
3-4 ounces fresh mushrooms, sliced
1 ¼ cup well-seasoned chicken broth
3 tablespoons flour
¾ cups half-and-half or whipping cream
1 cup shredded Gruyere cheese
seasoning salt and pepper to taste
8 ounces pasta (I recommend Rotini/Spiral), cooked and drained
½ cup grated Parmesan cheese
2 tablespoons slivered almonds (optional)

Preheat oven to 500ºF. Use ½ tablespoon of butter to generously grease a shallow baking pan, like a cookie sheet. Place thighs on cooking sheet. Season well with seasoning salt and pepper. Bake at 500ºF for 20-25 minutes, or until done. Let cool. Cube into 1" cubes.

Turn oven down to 375ºF.

Melt 3 tablespoons butter in large saucepan. Add olive oil, 1 tablespoon sherry, and minced garlic. Then add mushrooms and saute for 5 minutes or until mushrooms are golden, stirring occasionally. Meanwhile, season chicken broth with seasoning salt, pepper, and I like to throw in a little garlic seasoning.

Blend flour into mushrooms, then gradually blend in chicken broth and half-and-half. Cook and stir mixture, adding sherry and Gruyere; continue cooking and stirring until cheese melts. Fold in chicken. Season with salt and pepper, if desired.

Using the remaining ½ tablespoon butter, generously grease a shallow, 2-quart baking dish. Place cooked pasta into greased dish. Pour creamed chicken over pasta. Sprinkle with Parmesan cheese and almonds. Bake at 375ºF for 30 minutes or until bubbly and top is golden.

Makes 4-6 servings.