Creamy Chicken Spaghetti Casserole

Name: Creamy Chicken Spaghetti Casserole
Prep time: 15 min
Total time: 60 min
Yield: 8 Servings
Ingredients: 1 whole cut up fryer chicken; u00bd cup butter; 16 ounces white mushrooms, sliced; u00bc cup dry white wine; Kosher salt & pepper; u00bc cup flour; 2 cups chicken broth (reserved from chicken or canned); 1u00bd cup whole milk; u00bc cup (additional) dry white wine; 1 cup freshly grated parmesan cheese; 1 cup whole black olives, chopped; 1 teaspoon kosher salt, or to taste; freshly ground black pepper; Extra cheese, for sprinkling; 1 pound thin spaghetti

By Leslie Blythe Casserole, Cheese, Chicken, Pasta Baking, Boiling, Sautéing

July 13, 2015

Got this recipe from the Pioneer Woman. I've been needing a little comfort food. This fits the bill - creamy and delicious. I bought chicken that was already cut up. You could even use a rotisserie chicken.

Prep: 15 mins
Cook: 45 mins
Yields: 8 Servings

Ingredients

1 whole cut up fryer chicken

½ cup butter

16 ounces white mushrooms, sliced

¼ cup dry white wine

Kosher salt & pepper

¼ cup flour

2 cups chicken broth (reserved from chicken or canned)

1½ cup whole milk

¼ cup (additional) dry white wine

1 cup freshly grated parmesan cheese

1 cup whole black olives, chopped

1 teaspoon kosher salt, or to taste

freshly ground black pepper

Extra cheese, for sprinkling

1 pound thin spaghetti

Directions

1Place chicken in a pot of water and boil on medium-low heat for 30 to 40 minutes. Remove chicken from pot and allow to cool slightly. Keep broth in pot.

2Melt 2 tablespoons butter in a large skillet. Throw in mushrooms, add 1/4 cup white wine, and sprinkle with salt and pepper. Cook over medium heat for 8 to 10 minutes, or until liquid has totally evaporated. Remove mushrooms from skillet. Set aside.

3Bring broth to a boil. Break spaghetti into thirds (shorter pieces). Add spaghetti pieces to boiling broth and cook. Drain when al dente. Remove meat from bones and shred until you have 2-plus cups of shredded chicken.

4Return large skillet to medium-low heat. Add 6 tablespoons butter. Sprinkle flour over butter, whisking to combine. Cook for 1 or 2 minutes. Pour in 2 cups broth and whisk to combine. Pour in milk, additional 1/4 cup wine, salt and pepper to taste, then cook and bubble until thick. Turn off heat, add Parmesan cheese, and stir.

5Add mushrooms, chicken, and chopped olives. Stir to combine and check seasonings. Add cooked spaghetti and stir.

6Turn into a 9 x 13 casserole pan. Bake at 350 degrees or until golden brown and bubbly. Serve with salad and warm, crusty bread.

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