Creamy Chicken Spaghetti Casserole
- 1 whole Cut Up Fryer Chicken
- 1 stick 1/2 Cup Butter
- 16 ounces, weight White Mushrooms, Sliced
- ¼ cups Dry White Wine
- Kosher Salt And Pepper
- ¼ cups Flour
- 2 cups Chicken Broth (reserved From Chicken Or Canned)
- 1-½ cup Whole Milk
- ¼ cups (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
- Produce
- Mushrooms, White (16 ounces)
- Meat
- Fryer chicken, whole (1)
- Canned Goods
- Chicken broth (2 cups)
- Condiments
- Black olives, Whole (1 cup)
- Cooking & Baking
- Black pepper, Freshly Ground (1)
- Flour (1/4 cups)
- Kosher salt (1 teaspoon)
- Kosher salt and pepper (1)
- Pasta & Grains
- Spaghetti, Thin (1 pound)
- Dairy
- 1/2 cup butter (1 stick)
- Cheese (1)
- Parmesan cheese (1 cup)
- Whole milk (1 1/2 cup)
- Beer, Wine & Liquor
- White wine, Dry (1/2 cups)
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published February 22, 2011 (1 year ago).
257 people saved this recipe.
