Creamy Chicken Spaghetti
1/2 c. butter, divided
16 oz. white mushrooms, sliced
1/4 c. flour
2 c. chicken broth
1 1/2 c. milk
1 c. parmesan cheese, grated
12 oz. spaghetti
2 c. cooked shredded chicken
1 c. cheddar cheese, shredded
Bring large pot of salted water to boil and cook spaghetti according to package directions. Meanwhile, melt 2 T. butter over medium heat and saute mushrooms until cooked to your liking. Remove to large bowl. In same pan, melt remaining 6 T. butter and add flour, stir to make a roux. Slowly add chicken broth, stirring to prevent lumps. Add milk, and bring to boil, then reduce to a simmer until thickened. Stir in parmesan cheese until melted. Add to large bowl along with the mushrooms, cooked spaghetti, and chicken. Stir to combine, turn into 9x13 pan, and sprinkle with the cheese. Bake at 350 for 30 minutes or until hot and bubbly.
I freeze this, before baking, in 2 8x8 casserole dishes (it's my DH, me, and 2 toddlers, so we don't need the large casserole size). Thaw in fridge and bake as directed, adding a bit of time if needed. I often use leftover ham for this instead of chicken - both are good.
--- On Mon, 3/28/11, carrkm0527 <carrkm0527@aol.com> wrote:
From: carrkm0527 <carrkm0527@aol.com>
Subject: [frozen-assets] chicken casseroles
To: frozen-assets@yahoogroups.com
Date: Monday, March 28, 2011, 2:10 PM
I am looking for ideas for freezer-friendly chicken casseroles that do NOT use cream of anything soups. The 4 we already rotate are
1. chicken enchilada casserole
2. chicken & swiss casserole
3. chicken & stuffing
4. chicken pot pie
If anyone has any other tried & true chicken casserole recipes, I'd love to have them!
Thanks!!! Karen in SEVA
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