Creamy Chicken Spaghetti Casserole

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.


Creamy Chicken Spaghetti Casserole

Serves 8

1 whole cut up fryer chicken
1 stick 1/2 cup butter
16 oz white mushrooms, sliced
1/4 cup dry white wine
Kosher salt & pepper
1/4 cup flour
2 cups chicken broth (reserved from chicken or canned)
1-1/2 cup whole milk
1/4 cup (additional) dry white wine
1 cup freshly grated parmesan cheese
1 cup whole black olives, Chopped
1 tsp kosher salt, or to taste
freshly ground black pepper
Extra cheese, for sprinkling
1 lb thin spaghetti

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.

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.

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.

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.

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

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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