thepioneerwoman5.0
Creamy Chicken Spaghetti Casserole
Make this today. Sorry to be bossy.
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 45 min🔥 Cook: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●skillet
- ●whisk
- ●pan
📝 Preparation Steps
1
Place 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.
2
Melt 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.
3
Bring 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.
4
Return 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.
5
Add mushrooms, chicken, and chopped olives. Stir to combine and check seasonings. Add cooked spaghetti and stir.
6
Turn 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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