Chicken Spaghetti Casserole
1 whole fryer chicken, cut up
1/2 Cup butter (1 stick-divided into 2 Tbsp. & 6 Tbsp.)
16 oz. mushrooms, sliced (I used baby portabellas=more flavor & added color)
¼ Cups dry white wine
Salt & Pepper (I use Salt Sense, due to high blood pressures here at The Gazebo House)
¼ Cups flour
2 Cups chicken broth (reserved from cooking chicken or canned...I use low sodium)
1 1/2 Cups milk (I use Fat Free due to cardiac issues here at The Gazebo House)
¼ Cup (additional) dry white wine
1 Cup grated Parmesan cheese
1 sm can chopped, drained black olives (optional)
1 tsp. salt, to taste
Freshly ground black pepper
Extra Parmesan cheese, for topping
1 pound thin spaghetti
Boil chicken in water,on med-low heat for 30-40 minutes.
Remove chicken & allow to cool slightly.
Strain & then return broth to pot.
Melt 2 Tbsp. butter in a large skillet.
Add mushrooms, 1/4 cup white wine, sprinkle with salt & pepper.
Cook over med. heat for 8 to 10 minutes,
or until liquid has totally evaporated.
Remove mushrooms from skillet & set aside.
Bring strained broth (that you cooked the chicken in) to a boil.
Break spaghetti in half.
Add to boiling broth & cook to al dente stage.
Drain over a second pot to save broth in case you need to add later for extra moisture.
Remove chicken meat from bones & shred until you have 2+ cups of shredded chicken.
Save any leftover chicken & make chicken salad for the next day!
Return large skillet to med-low heat.
Add 6 T. butter.
Sprinkle 1/4 Cup flour over butter, whisking to combine.
Cook for 1 to 2 minutes.
Pour in 2 cups chicken broth (this can the leftover broth from cooking the chicken & spaghetti or canned)
Pour in milk, additional 1/4 cup wine, salt & pepper to taste.
Whisk & cook until thick. Turn off heat, add Parmesan cheese & stir.
Add mushrooms, chicken & drained chopped olives.
Stir to combine. Add cooked spaghetti & stir.
Turn into a 9 x 13 casserole pan.
Bake at 350º until bubbly hot throughout.