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1
Set oven to 350 degrees.
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2
Butter a 13 x 9-inch baking dish.
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3
Cook the spaghetti in a large pot of boiling salted water until JUST al dente; drain and place in a bowl; toss with 1-2 tablespoon oil to prevent sticking.
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4
In a large skillet melt the butter over medium-high heat; add in the chicken, and brown for about 2 minutes on both sides.
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5
Add in the sherry and 1/2 cup water; cover and reduce the heat to low, simmer for about 15 minutes or until cooked; drain but reserve the liquid.
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6
Remove the chicken from skillet and slice the chicken into about 1-inch pieces.
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7
Melt 1-2 tablespoon butter in the same skillet; add in the onions, garlic, thyme and sliced mushrooms; cook about 5-6 minutes over medium heat, or until tender.
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8
In a cup or bowl whisk together the flour with 1/2 cup broth, then add to the skillet along with the reserved sherry mixture and the remaining 1-1/2 cups broth; stir over medium heat until thickened.
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9
Remove from heat and stir in the sour cream, shredded cheese and about 1/4 cup Parmesan cheese; stir until the cheese melts then season with salt and black pepper to taste.
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10
Spoon the mixture into the prepared casserole dish.
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11
Mix the breadcrumbs with about 2-3 tablespoons Parmesan cheese, then sprinkle over the chicken mixture.
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12
Bake for about 25-30 minutes or until hot and bubble.
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13
Serve over cooked pasta.
