I make this at home for my family now. With six of us that need to eat, I have a hard time finding meals that are good, easy, and will fill everyone up. This is a hearty casserole that’s for sure. As long as I pair it up with a nice dinner salad and some warm bread, there are never any complaints of anyone still being hungry when they leave the table. That’s just what I like! Check out what they are saying about this recipe over at The Pioneer Woman:
“Heaven! Serve this with a green salad and some hot crusty bread and you too shall know the beauty.”
Not only does this taste good, it also looks amazing…making it perfect for dinner parties.
Ingredients
1 whole Cut Up Fryer Chicken
1 stick 1/2 Land O’ Lakes Cup Butter
16 ounces, weight White Mushrooms, Sliced
1/4 cup Dry White Wine
Kosher Salt And Pepper
1/4 cup Flour
2 cups Swanson Chicken Broth
1-1/2 cup Whole Milk
1/4 cup (additional) Dry White Wine
1 cup Freshly Kraft 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
Instructions
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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Quick Tip: Use angel hair or regular spaghetti if that’s what you have.
Thanks again to The Pioneer Woman for this hearty recipe.