Creamy Chicken Spaghetti Casserole |
|
 |
Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
Ingredients:
1 whole(s) fyer chicken, cut up |
1 stick(s) butter |
16 ounce(s) mushrooms, sliced |
1/4 cup(s) dry white wine |
1/4 cup(s) flour |
2 cup(s) chicken broth |
1.5 cup(s) milk |
1/4 cup(s) (additional) dry white wine |
1 cup(s) parmesan cheese, freshly grated |
1/2 cup(s) black olives, chopped |
1 teaspoon(s) kosher salt |
1 pound(s) spaghetti |
Directions:
1. place chicken in pot of water and boil on medium-low heat for 30-40 minutes - remove chx from pot and allow to cool - keep broth
2. melt 2 T butter in large skillet - throw in shrooms, add 1/4 c. white wine and salt and pepper - cook over medium heat for 8-10 minutes, or until liquid has totally evaporated - remove shrooms from skillet and set aside
3. bring broth to boil - break spaghetti into thirds and add to broth - cook to al dente
4. remove meat from bones (need 2+ cups of chx)
5. return large skillet to medium-low heat - add 6 T butter - sprinkle flour over butter, whisking to combine - cook for 1 or 2 minutes - pour in 2 c. broth and whisk to combine
6. pour in milk, additional 1/4 c. wine, salt and pepper to taste, then cook and bubble until thick - turn off heat - add Parm and stir
7. add shrooms, chx and olives - stir to combine and check seasonings - add cooked spaghetti and stir
8. spread into 9x13 dish - bake at 350 or until goldent brown and bubbly
|
|