This is a great dish to make when you have company over. There are so many things you can do with it, including doubling up the recipe for really big crowds. There are never any complaints when I make this, except for the very few that don’t like mushrooms. When that happens though, they usually just pick them out. They don’t want to miss out on the amazing flavor just because of one little mushroom! Check out what they are saying about this recipe over at The Pioneer Woman:
“I whipped up this casserole yesterday and loved it.”
Don’t wait to make this casserole. You’ll regret it if you do!
Ingredients
1 whole Cut Up Fryer Chicken
1 stick 1/2 Cup Land O’ Lakes Butter
16 ounces, weight White Mushrooms, Sliced
1/4 cup Dry White Wine
Kosher Salt And Pepper
1/4 cup Flour
2 cups Swansoon Chicken Broth (or reserved From Chicken )
1-1/2 cup Whole Milk
1/4 cup (additional) Sutter Home Dry White Wine
1 cup Freshly Grated Parmesan Cheese
1 cup Whole Black Olives, Chopped
1 teaspoon Kosher Salt, Or To Taste
Freshly Ground Black Pepper
Extra Cheese, For Sprinkling
1 pound Thin Spaghetti
Instructions
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.
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 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.
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Quick Tip: Adding in some green peas make it even better.
Thanks again to The Pioneer Woman for this creamy dreamy casserole recipe.
