Instructions
- Cook fettuccine according to package directions. Drain and set aside.
- In a large skillet, sauté Onion until softened. Add Mushrooms and cook until browned and softened.
- In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in Chicken Broth until smooth. Bring to a simmer, stirring constantly.
- Stir in Heavy Cream, Sherry, Nutmeg, Salt, and Pepper. Simmer for 8-10 minutes, or until sauce has thickened.
- Combine cooked fettuccine, diced Chicken, Mushroom-Onion mixture, and Sauce in a large bowl. Mix well.
- Pour mixture into a greased 9x13 inch baking dish.
- Sprinkle with Parmesan and Gruyere Cheese.
- Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until bubbly and golden brown.
