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1
For the mushroom saute: Bring a large pot of salted water to a boil.
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2
Melt the butter in a large saute pan set over medium heat.
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3
Add the thyme and shallots, and saute until the shallots begin to brown, 1 minute.
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4
Add the mushrooms and 1/2 teaspoon salt.
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5
Saute for 5 minutes, stirring often.
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6
Add the sherry and cook until it evaporates and then add several grinds of black pepper.
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7
Cook the spaghetti to al dente.
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8
Drain well and cool.
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9
For the sauce: Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick cooking spray.
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10
Melt the butter in a saucepan set over low heat.
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11
Add the flour, stirring constantly for 5 minutes to make a roux.
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12
Add the half-and-half, 1 cup at a time, stirring constantly.
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13
Increase the heat to medium and cook, stirring often, until the sauce thickens, 5 to 8 minutes.
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14
Season with salt and pepper.
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15
In a large mixing bowl combine the mushroom saute, cooked pasta, chicken and white sauce with 2 1/2 cups of the Cheddar.
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16
Season with salt and pepper.
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17
Add to the prepared casserole dish and top with remaining 1/2 cup cheese, the breadcrumbs, the remaining 1/2 cup melted butter and a dusting of smoked paprika.
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18
Bake for 20 to 25 minutes.
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19
Then, cover the casserole with foil and cook for 10 more minutes.
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20
Serve hot or cool to room temperature to store in the refrigerator or freezer for later use.
