Creamy Chicken Spaghetti Casserole

(See my edits below)

Ingredients

• 1 wholeCut Up Fryer Chicken
• 1 stick1/2 Cup Butter
• 16 ounces, weightWhite Mushrooms, Sliced
• ¼ cupsDry White Wine
• Kosher Salt And Pepper
• ¼ cupsFlour
• 2 cupsChicken Broth (reserved From Chicken Or Canned)
• 1-½ cupWhole Milk
• ¼ cups(additional) Dry White Wine
• 1 cupFreshly Grated Parmesan Cheese
• 1 cupWhole Black Olives, Chopped
• 1 teaspoonKosher Salt, Or To Taste
• Freshly Ground Black Pepper
• Extra Cheese, For Sprinkling
• 1 poundThin Spaghetti

Preparation 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. Serve with salad and warm, crusty bread.

Danielle's Edits:

- I did NOT boil a whole chicken. Sorry, too lazy. I just cut up some chicken breasts (three to be exact), and cooked them up in the frying pan, and set them to the side.

- I didn't have wine, and it didn't make a difference. I just had to add a bit more broth.

- I added red onions for flavor.

- Next time, I'd go without the olives. I don't like them personally, but I wanted to see if the recipe needed them. It doesn't especially if you aren't a fan.

Hearty Chicken and Noodle Casserole

1 can - condensed cream of mushroom soup

1/2c - milk

1/4 tsp - black pepper

1 c - frozen mixed vegetables

2c - cubed cooked chicken

1/4 of a 12 on package medium egg noodles (~2 cups) cooked and drained

1/4c - Parmesan cheese

1 - shredded cheddar cheese

Stir soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese. Spoon into a casserole dish. Bake at 400 degrees for 30 minutes. Stir and top with Cheddar cheese.

A little Taste of Thai

1/2 cup chicken broth (you can do low fat)

1/4 cup peanut butter (you can do low fat)

2 tbsp cilantro, chopped

2 tbsp basil, chopped

1 tbsp sugar

1 clove garlic, minced

1/2 tsp ground cumin

1/2 tsp crushed red pepper flakes

12 oz fettuccine

4 boneless chicken breasts

1 large red pepper

2 cups snow peas, cut in half

Combine first 8 ingredients and blend for sauce. Cook noodles. Cook chicken. When chicken is ready add red pepper and snow peas. Cook for a few minutes.. add sauce, simmer for 5 & serve over noodles!

Pantry Chicken Stew

1 1/2 lb boneless skinless chicken thighs cut into 1" pieces

1/4 cup flour

1 - 225g sliced fresh mushrooms

2 cups baby carrots

1 small onion, chopped

1 can (10 fl oz) chicken broth

1 cup frozen peas, thawed and drained

1/2 cup Herb & Garlic cream cheese spread

toss chicken with flour in slow cooker

add all remaining ingredients except peas and cream cheese; cover

cook on low for 6-8 hours (high for 3-4), stirring in cream cheese and peas to cook for the last 30 minutes.

Crockpot Chicken Stroganoff

1 lb - FROZEN boneless, skinless chicken breast

1 c - cream of mushroom soup

16 oz - fat free sour cream

1 envelop of dry onion soup mix

Place frozen chicken in crockpot. Mix remaining ingredients and pour over chicken. Cook on low for 7-9 hrs.

Crockpot Italian Chicken

4 - chicken breasts

2 - tomatoes chopped

1 - onion sliced

1 tsp - Italian seasoning

1 - green pepper chopped

Combine all ingredients in to crockpot for 10hrs on low.

Crockpot Chunky Chicken Chili

2 cans - mixed beans, rinsed

2 c - salsa

1 can - tomato sauce

2 tbsp - chili powder

1 1/2lb - bite size boneless, skinless chicken thighs

1 small onion - chopped

1 c - frozen corn, thawed and drained

1 c - Kraft Tex Mex shredded cheese

Combine first 4 ingredients in slow cooker; top with chicken, onions and corn. DO NOT STIR. Cover with lid. Cook on low for 8 hrs. Stir just before serving. Serve topped with cheese.

Chicken (or Turkey) Tetrazzini

• 1 pkg (7oz) thin spaghetti (or about 3 cups or so that you have leftover from a spaghetti dinner!)
• 2 cans (8oz each) mushrooms, drained (or about 250g - 8oz - 1 small package - fresh mushrooms, sliced)
• 1/2 cup butter or margarine
• 4 cooked chicken breasts (or about 2-3 cups leftover turkey, or chicken)
• 2 cans cream of chicken soup, undiluted (or cream of mushroom)
• 2 cups sour cream
• grated parmesan cheese

1. Cook and drain spaghetti.
2. Sautee mushrooms in butter.
3. Remove skin and bone from chicken breast (or peel apart leftover turkey) and cut into 1-inch pieces.
4. Mix with mushrooms and remaining ingredients, except cheese.
5. Put in buttered casserole dish and sprinkle with cheese (until the top is fairly covered with grated parmesan cheese).
6. Bake @ 400F for 40 minutes. (I covered mine until the last 10 minutes, then took the lid off to brown the cheese a bit.)

Chicken Broccoli Divan

Ingredients:

4 cups steamed broccoli flowerets

1 1/2 cup cubed cooked chicken

1 can Broccoli Soup

1/3 cup milk

1/2 cup shredded Cheddar cheese

1 box of Chicken stuffing or your own stuffing mix

Directions:

Place the broccoli and chicken into a 9-inch pie plate.

Stir the soup and milk in a small bowl. Pour the soup mixture over the broccoli and chicken.

Make the stuffing according to box directions for stuffing a bird.

Spread the stuffing over the top of the casserole.Sprinkle with the cheese.

Bake UNCOVERED at 450°F. for 20 minutes or until the chicken mixture is hot and bubbling.