Preparation / Directions:
Adjust an oven shelf to the top third of the oven and preheat the oven to 425º. Oil or butter a shallow 2 quart casserole.
Meanwhile, combine 1 Tablespoon of the butter with the olive oil in a large, heavy skillet and place over moderate heat. Add the onion and sauté to soften, about 3 minutes. Add the garlic, oregano, basil; cook for 1 minute longer. Add the mushrooms and cook until softened, about 5 minutes. Sprinkle on the flour and stir well to moisten the flour completely. (The mixture might seem a little dry.)
Pour in the chicken stock, cream, and sherry, stirring well. Cook, continuing to stir constantly, until lightly thickened and simmering. Add the salt, pepper, cayenne and chicken; cook until the chicken is heated through. Remove from heat and add 1/2 cup of the Parmesan cheese. Add the reserved cooked pasta to the sauce and toss to mix. Pour the mixture into the prepared casserole.
Melt the remaining 1 Tablespoon butter in a small skillet and add the bread crumbs, stirring well to coat them. Add the remaining Parmesan cheese and combine well. Sprinkle the bread crumb mixture over the casserole and bake for 20 minutes, or until deep golden brown and bubbling around the edges.
To reheat, in the case of a miracle where some is leftover, sprinkle the casserole with 2 Tablespoons of water and cover with aluminum foil. Bake for about 20 minutes at 350º. Uncover the top and bake for 10 more minutes to recrisp the top.
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