Creamy Chicken Spaghetti Casserole

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  • 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


  1. 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. 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. 3. bring broth to boil - break spaghetti into thirds and add to broth - cook to al dente

  4. 4. remove meat from bones (need 2+ cups of chx)

  5. 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. 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. 7. add shrooms, chx and olives - stir to combine and check seasonings - add cooked spaghetti and stir

  8. 8 spread into 9x13 dish - bake at 350 or until goldent brown and bubbly
September 2012

This recipe is a personal recipe added by Micki76 and has not been tested or endorsed by MyRecipes.

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