Thursday, March 10, 2011

Chicken Spaghetti

My kiddos love Spaghetti.  Sometimes, however, I get tired of the typical red sauce spaghetti.  This is a nice change from the norm.  It has a rich, creamy white sauce, chicken instead of beef, and lots of yummy mushrooms.  It is still a kid pleaser, always a bonus in my book!  Don't you love seeing your kids suck the noodles into their mouth?  (or for that matter, your spouse too)  This can be made ahead and baked later.  Serve this with some french bread and a salad and you have one fine meal! 


  • 1 whole cut up fryer chicken
  • 1 stick butter
  • 1 package mushrooms, Sliced
  • Kosher salt and pepper
  • ¼ cups flour
  • 2 cups chicken broth (reserved from chicken or canned)
  • 1-½ cup whole milk
  • 1 cup freshly grated parmesan cheese
  • 1 cup whole black olives, chopped, optional
  • 1 teaspoon Kosher salt, or to taste
  • Freshly ground black pepper
  • Extra cheese, for sprinkling
  • 1 box thin spaghetti

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, 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 to 2 minutes.  Pour in 2 cups broth and whisk to combine.  Pour in milk, 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 30-40 minutes or until golden brown and bubbly. 


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