This was a super duper huge hit at our house! No complaining whatsoever and even a few folks who went back for seconds. You could easily leave out the chicken in this and add more mushrooms or some zucchini and make it a vegetarian dish.
Ingredients:
1 whole Cut Up Fryer Chicken (or leftover chicken)
1 stick 1/2 Cup Butter
16 ounces, weight White Mushrooms, Sliced (I used zucchini instead)
¼ cups Dry White Wine
Kosher Salt And Pepper
¼ cups Flour
3 cups Chicken Broth (reserved From Chicken Or Canned)
1-½ cup Whole Milk
¼ cups (additional) Dry White Wine
1 cup Freshly Grated Parmesan Cheese
1 cup Whole Black Olives, Chopped-make sure you buy the ones that are already chopped/diced
1 teaspoon Kosher Salt, Or To Taste
Freshly Ground Black Pepper
Extra Cheese, For Sprinkling
1 pound Thin Spaghetti
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.
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.
Did I change anything? My family does not do mushrooms and this recipes calls for A LOT of them, so I used chopped up zucchini instead. I also used about 1/2 the olives it calls for. Also, next time I will probably use macaroni noodles instead just so it will be easier to eat.
What did the family think? Everyone loved it!!! Our oldest even asked it I would pack the leftovers in his lunch for the next day.
from The Pioneer Woman
Sounds easy and delicious. I know what I’ll be making for dinner in the next week.
I’m making this this week. I’m going to try it with almond milk and cook it up in 2 separate dishes so that one will have parm cheese and the other won’t. I’ll let you know how it turns out. Also, I’m going to try it with half the mushrooms and use the zucchini like you did.
this was great! I used left over pork chops (from the crock pot sour cream recipe, but the chops weren’t in the sour cream sauce) instead of chicken. Also, it worked great using unsweetened almond milk and rice pasta to make it both gluten and dairy free. I used baby bella mushrooms and zucchini. Lastly, I didn’t add the Parmesan cheese except to my serving after it had all cooked together. Definitely will make this one again! Thanks!