Monday, February 28, 2011

What's for Supper?

Tonight we tried a new recipe from Pioneer Woman Creamy Chicken Spaghetti Casserole

My changes are in RED
  • 1 whole Cut Up Fryer Chicken I used a Rotisserie Chicken
  • 1 stick 1/2 Cup Butter
  • 16 ounces, weight White Mushrooms, Sliced I used around 8 ounces and it was plenty for us
  • ¼ cups Dry White Wine
  • Kosher Salt And Pepper
  • ¼ cups Flour
  • 2 cups Chicken Broth (reserved From Chicken Or Canned) I used Canned Chicken Broth
  • 1-½ cup Whole Milk I used 2% because that is what we had :)
  • ¼ cups (additional) Dry White Wine
  • 1 cup Freshly Grated Parmesan Cheese
  • 1 cup Whole Black Olives, Chopped I bought chopped black olives to save time. :)
  • 1 teaspoon Kosher Salt, Or To Taste
  • Freshly Ground Black Pepper
  • Extra Cheese, For Sprinkling
  • 1 pound Thin Spaghetti I really like the thin wheat spaghetti

Preparation 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. We eliminated this step and just put chicken broth in a 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. In this future I will make sure that I cut into small pieces

Return large skillet to medium-low heat. Add 6 tablespoons butter. In the future I will probably add garlic here. 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.

Here are some pictures from our journey! I served it with garlic crescent rolls. It was yummy!  

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