Chicken Tetrazzini

Step 1: Melt the butter in a large pot over high heat. Add the chicken and sprinkle with a pinch of salt and pepper. Cook for 1 1/2 minutes, until golden.

Step 2: Turn the chicken and sprinkle with salt and pepper. Cook for 1 minute, until golden, then transfer to a plate. It does not need to be fully cooked through; it will cook more in the oven.

Step 3: Rest for 5 minutes, then chop into small pieces or shred.

Step 4: Preheat the oven to 160°C / 325°F.

Step 5: Melt the butter over high heat in the same pot. Add the mushrooms and cook for 4 minutes, until they start to soften but are not yet golden.

Step 6: Add the garlic and onion and cook for 3 minutes, until the mushrooms are golden. Halfway through, add a pinch of salt and pepper.

Step 7: Turn the heat down to medium. Add the flour and stir for 30 seconds. Add the milk and stir for 10 seconds, or until it thickens.

Step 8: Add the chicken stock, cream, salt and pepper. Stir, then let the mixture heat, stirring occasionally so it does not catch on the bottom of the pot. Cook until the sauce thickens enough to leave a line briefly when drawn across the back of a spoon. Do not make it very thick; it will thicken more in the next steps.

Step 9: Turn off the heat. Stir in half the cheese, then add the pasta and chicken. Toss to combine, taste, and add more salt if needed.

Step 10: Pour the mixture into a 23 x 33 cm / 9 x 13-inch baking dish and smooth the surface. Top with the remaining cheese. Bake for 25 minutes, until golden and bubbling. Serve immediately.