Creamy Chicken Spaghetti Casserole
2 cups shredded rotisserie chicken
1 stick butter
16 ounces mushrooms, sliced
¼ +¼ cup chardonnay
sea salt and pepper to taste
¼ cup flour
2 cups chicken broth
1-½ cup whole milk
1 cup grated Parmesan cheese
3/4 cup roasted red peppers, minced
1 pound Thin Spaghetti
  • Melt 2 tablespoons butter in a large skillet. 
  • Add mushrooms, 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. 
  • With a slotted spoon 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 reserving broth.
  • Return large skillet to medium-low heat. 
  • Add 6 tablespoons butter. 
  • Sprinkle flour over butter, whisking to combine until roux turns golden.
  • Add broth gradually 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, stirring until well blended. 
  • Add in the mushrooms, chicken, and roasted red peppers. 
  • Stir to combine and check seasonings. 
  • Add cooked spaghetti and toss until well blended. 
  • 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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