CREAMY CHICKEN SPAGHETTI CASSEROLE - THE PIONEER WOMAN
Steps:
- 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.
CREAMY CHICKEN SPAGHETTI CASSEROLE - THE PIONEER WOMAN
Steps:
- 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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CHICKEN SPAGHETTI RECIPE: HOW TO MAKE IT - TASTE OF HOME
"My family loves this meal of tender chicken and noodles tossed with zippy tomatoes and a creamy cheese sauce," relates Regina Clack from Booneville, Arkansas. "I like it because it doesn't heat up the kitchen on hot days."
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Dinner
Cuisine North America, Mexican
Calories 555 calories per serving
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Dinner
Cuisine North America, Mexican
Calories 555 calories per serving
- Cook the spaghetti according to package directions. Meanwhile, in a large saucepan, combine cheese and tomatoes; cook and stir until cheese is melted. Add chicken; heat through. Drain spaghetti; toss with cheese sauce.
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CREAMY CHICKEN SPAGHETTI CASSEROLE - THE PIONEER WOMAN
Make this today. Sorry to be bossy.
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 15 minutes
Category main dish, poultry
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 15 minutes
Category main dish, poultry
- 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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RECIPES - JENNY CAN COOK
Lean chicken breast cooked in spaghetti sauce becomes super soft and tender in this easy, low-cal recipe. ... You’ll barely have time to cook some spaghetti and make a salad with this quick and easy meat sauce using lean ground beef and canned tomatoes. (30 MINUTES) ... it often takes longer to take the pictures than to cook the recipes…
From jennycancook.com
From jennycancook.com
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CHICKEN SPAGHETTI - MAMA LOVES FOOD
Feb 17, 2021 · How do you make chicken spaghetti? (step-by-step) ⭐ First, cook pasta according to package directions.Drain and return to pot. ⭐ Then, in a separate bowl, whisk together the cream of chicken soup, chicken broth, garlic powder, onion powder and seasoned salt.Stir in the cheeses and the chicken. ⭐ Next, add the mixture to the pasta and mix well.. Spoon the spaghetti …
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From mamalovesfood.com
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