Chicken Tetrazzini

Serves 8  Prep Time 10 minutes  Cooking Time 20 minutes

5 cloves garlic, chopped
6 stalks celery, chopped
1/4 cup melted butter
3 tablespoons flour
6 cups milk
1 cup deboned and cubed cooked chicken 
1 cup button mushrooms, sliced
1/2 cup breadcrumbs, divided
garlic powder to taste (optional)
salt and pepper to taste
250 grams spaghetti, cooked al dente
1/4 cup grated Parmesan cheese for topping

1  In a pan, sauté garlic and celery with butter. When the garlic is fragrant, add the flour; mix. Gradually pour in the milk while stirring constantly so the sauce doesn’t stick to the pan.
2  When the sauce is no longer watery, but also not too thick, add the chicken, mushrooms, and 3 tablespoons breadcrumbs. Add garlic powder if you like it more garlicky. Season with salt and pepper to taste. 
3  Add noodles to the sauce and mix well. Place the pasta and sauce in an 8x8-inch glass baking dish, then top with Parmesan cheese and remaining breadcrumbs. Bake in a preheated 400ºF oven until the top is golden brown.
Serving tip: Serve some celery sticks with the pasta—you’ll be pleasantly surprised at how well the fresh flavors complement the creamy sauce. This recipe also works just as well with leftover turkey