Creamy Chicken Spaghetti Casserole

I really liked how this recipe turned out! I changed it a little, because I didn't add the mushrooms, due to children who would turn there little noses up if they even spied those!

This was a yummy recipe that wasn't as heavy as the other chicken spaghetti recipe posted. I thought this was lighter feeling and just as good!

Next time I make this I am going to add other veggies~zucchini would be good, squash, broccoli, or any of your favorite veggies you like with pasta!~

Creamy Chicken Spaghetti Casserole

(the pioneer woman)

• 1 whole cut up fryer chicken~I used a couple chicken breasts that I cooked in a saute pan with salt and pepper
• 1 stick (1/2 cup) butter
• 16 ounces mushrooms~or another veggie of your choosing!
• 1/4 cups dry white wine~I substituted chicken broth
• salt and pepper
• 1/4 cups flour
• 2 cups chicken broth~I ended up needing way more broth than this, so have more on hand
• 1 1/2 cups whole milk
• 1/4 cups (additional) dry white wine~again substituted chicken broth
• 1 cup Parmesan cheese
• 1 cup chopped black olives
• 1 tsp salt, or to taste
• black pepper
• extra cheese for sprinkling
• 1 lb thin spaghetti

Cook your chicken. If using a whole chicken~place in a pot of water and boil on med-low heat for 30-40 minutes. Remove chicken from pot and allow to cool slightly and keep broth in pot.

Melt 2 tbsp butter in a large skillet. Throw in mushrooms (or other veggie), add 1/4 cup dry white wine (or substituted chicken broth), and sprinkle with salt and pepper. Cook over medium heat for 8-10 minutes, or until liquid has totally evaporated. Remove mushrooms from skillet (or other veggies) and set aside.

Bring broth to a boil. This broth you are using to cook your thin spaghetti. You need enough to cover your pasta and cook. Break spaghetti into thirds (shorted pieces). Add spaghetti pieces to boiling broth and cook. Drain when al dente.

While spaghetti is cooking, shred your chicken. You need about 2 plus cups of chicken.

Return large skillet (the one for the mushrooms) to med-low heat. Add 6 tbsp butter. Sprinkle flour over butter, whisking to combine. Cook for 1-2 minutes.

Pour in 2 cups of broth and whisk to combine. Pour in milk, additional 1/4 cups dry white wine (or chicken broth0, salt and pepper to taste. Cook and bubble until thick.

Turn off heat, add Parmesan cheese and stir.

Add mushrooms (or other veggies), chicken, chopped olives. Stir to combine and check seasonings. Add cooked spaghetti and stir.

Turn into a 9 x 13 pan. Bake at 350 degrees for about 15 minutes or golden brown and bubbly.

Enjoy!