Step 1

Once you start the sauce the Tetrazzini comes together really quickly. I recommend measuring out all the ingredients before you get started. It will be a faster and easier work flow!

Step 2

Preheat the oven to Generously spray a 9x13 baking dish with non stick spray.

Step 3

Break the spaghetti noodles in half and cook them in a pot of salted boiling water, to al dente per package instructions. Drain and lightly rinse with cool water to stop the cooking. Set aside.

Step 4

Toast the slivered almonds in a dry pan over medium heat until golden, stirring occasionally so they don't burn.

Step 5

Meanwhile, in a large skillet over medium heat sauté the celery and onions in butter, for about 3 minutes. Add the mushrooms and sauté another 2 minutes.

Step 6

Add the minced garlic and cook another minute.

Step 7

Whisk the flour into the veggie mixture, making a roux.

Step 8

Now slowly whisk in the milk. Stirring constantly, bring the mixture to a simmer over medium heat until it starts to thicken, be patient. Do not let the mixture boil.

Step 9

Turn the heat back to low, add the shredded cheddar cheese, peas, Worcestershire, nutmeg, onion powder, salt and pepper. Stir until the cheese has melted.

Step 10

Now whisk in the cooking sherry.

Step 11

Remove from the heat and stir in the cooked chicken, toasted almonds, and cooked spaghetti. Toss to coat the ingredients with the sauce.

Step 12

Pour the mixture into the prepared baking dish. Sprinkle the parmesan cheese over top and bake for 15-20 minutes until the tetrazzini is bubbly and the cheese is melted on top.

Step 13

Prepare the dish completely as instructed above. However instead of baking, let the dish cool. Then cover and place in the fridge for up to 2 days.

Step 14

To bake, remove the cover and place in a 375° oven for 30 minutes.

Step 15

Serve hot. Scoop out servings and pair with a side salad and garlic bread.