Friday, March 30, 2012

Creamy Chicken Spaghetti Casserole

I am REALLY excited to share this recipe.

My other half's mother and her friend were visiting from Alaska last week and when they arrived, the weather was in the 70's and was perfect for grilling. Then, all of a sudden, it turned chilly, rainy, and cold. (Leave it to Minnesota for random weather, eh?) You can't grill on cold and rainy days! I suppose you could, but I don't think you should!  I had to change my menu. Had to.

I, being from "the iron range," go to hot-dish as rainy day comfort food. I thought long and hard about my usual hot-dishes and felt uninspired.  Once again, I hit the blogs in search of a new dish and then...

there it was...

Creamy Chicken Casserole, staring back at me from the The Pioneer Woman Cooks website.

I made it, I loved it, and so I am sharing it.

In true Kristen form, I spiced it up a bit, but that's all I did. This recipe was lovely as is, so feel free to skip the jalapeno.

Oh yeah... I shouldn't forget...
Make sure to serve this with a really crunchy garlic bread and a big glass of white wine

Creamy Chicken Spaghetti Casserole 
Serves: Six to Eight 

1 rotisserie chicken, pulled off the bone and set aside
1 Jalapeno, diced   
1/2 Cup Butter 
16 ounces, weight White Mushrooms, Sliced 
1/4 cup Dry White Wine 
Kosher Salt And Pepper 
1/4 cup Flour 
2 cups Chicken Broth
1-1/2 cup Whole Milk 
1/4 cup (additional) Dry White Wine 
1 cup Freshly Grated Parmesan Cheese 
1 cup Whole Black Olives, Chopped 
Kosher Salt (to taste)
Freshly Ground Black Pepper 
Extra Cheese, For Sprinkling 
1 pound Vermicelli

Melt 2 tablespoons of butter in a large skillet or dutch oven. Put mushrooms, jalapenos, and a 1/4 cup white wine in pan. Cook over medium heat for 8 to 10 minutes, or until liquid has totally evaporated.  Set aside. Add salt and pepper to taste. Remove from skillet and set aside.
Break Vermicelli into thirds and add to boiling water. Cook approximately 6 minutes or until noodles are al dente. Remove from heat, drain, and set aside

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 chicken broth and whisk to combine. Pour in milk, additional 1/4 cup wine, and additional salt and pepper to taste.  Slowly cook and bubble until thick. Turn off heat, add Parmesan cheese, and stir.

Add mushrooms, jalapenos, shredded chicken, and chopped olives to the sauce. Stir to combine.

Fold into a lightly greased 9 x 13 casserole pan. Bake at 350 degrees or until golden brown and bubbly.

Source: A tiny bit modified from The Pioneer Woman Cooks

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