{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Creamy Chicken and Mushroom Spaghetti Bake",
 "description": "A chicken, mushroom and spaghetti bake in a milk-and-cheddar sauce for a cold-weather dinner, made in one pot and frozen in portions. About 554 mg sodium and 3.8 g saturated fat a serving.",
 "recipeYield": "8 servings",
 "totalTime": "PT1H15M",
 "recipeIngredient": [
  "12 oz whole-wheat spaghetti",
  "1½ lb boneless, skinless chicken breast, cut in 1-inch pieces",
  "1 tbsp olive oil",
  "8 oz white mushrooms, sliced",
  "1 medium onion, diced",
  "¾ tsp garlic powder",
  "4 tbsp olive oil",
  "⅓ cup all-purpose flour",
  "2½ cups low-sodium chicken broth",
  "1½ cups 1% milk",
  "½ tsp dried thyme",
  "¾ tsp salt",
  "½ tsp black pepper",
  "1 cup frozen peas",
  "½ cup shredded reduced-fat cheddar cheese (2 oz), divided",
  "¼ cup grated Parmesan cheese",
  "1 tsp olive oil, for the dish",
  "1 tbsp salt, for the pasta water"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat the oven to 350 °F and oil a 9×13 dish. Break the spaghetti in half and boil it in well-salted water 2 minutes short of the time on the box; it finishes in the oven. Water boils near 203 °F here, so taste a strand and go by the bite, not the clock. Drain and set aside."
  },
  {
   "@type": "HowToStep",
   "text": "Dry the same pot and heat the oil over medium-high. Add the chicken with ¼ tsp of the salt and cook, stirring, until no pink is left and the largest piece reads 165 °F, 6 to 8 minutes. Move it to a bowl with its juices."
  },
  {
   "@type": "HowToStep",
   "text": "Warm the 4 tbsp oil in the same pot over medium. Add the mushrooms and onion and cook until the liquid is gone and the edges are brown, about 8 minutes. Stir in the garlic powder for 30 seconds."
  },
  {
   "@type": "HowToStep",
   "text": "Sprinkle on the flour and stir for 1 minute. Pour in the broth slowly, stirring, then the 1% milk. Add the thyme, the rest of the salt (½ tsp) and the pepper. Simmer, stirring, until it coats a spoon, about 5 minutes. Stir in half the cheddar (¼ cup) until melted."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the chicken and its juices, the peas and the spaghetti. Spread in the dish. Scatter the rest of the cheddar and the Parmesan over the top."
  },
  {
   "@type": "HowToStep",
   "text": "Cover with foil and bake 20 minutes. Uncover and bake 15 minutes more, until it bubbles at the edges, is browned in spots and reads 165 °F in the center. Rest 10 minutes so the sauce settles."
  },
  {
   "@type": "HowToStep",
   "text": "Cool leftovers and refrigerate within 2 hours, in shallow containers. Reheat until it reads 165 °F: 2 minutes in the microwave, or the air fryer at 325 °F for about 10 minutes under foil."
  }
 ],
 "recipeCategory": "Dinner",
 "image": "https://asharedpalate.com/assets/scenes/chicken-tetrazzini.jpg",
 "imageAlt": "Chicken tetrazzini, spaghetti with chicken, mushrooms and peas in a creamy cheddar sauce, golden on top, in the baking dish",
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 8",
  "calories": "443 kcal",
  "proteinContent": "33.4 g",
  "carbohydrateContent": "43.9 g",
  "fatContent": "15.9 g",
  "saturatedFatContent": "3.8 g",
  "sugarContent": "5.7 g",
  "sodiumContent": "554 mg",
  "fiberContent": "5.4 g"
 },
 "url": "https://asharedpalate.com/chicken-tetrazzini"
}