Creamy Chicken and Spaghetti Casserole
- Ready In:
- 1hr 5mins
- Ingredients:
- 17
- Serves:
-
3
ingredients
- 170.09 g spaghetti, cooked and drained (cook until only firm-tender, do not over-cook)
- 396.89 g uncooked ground chicken or 396.89 g ground turkey
- 473.18 ml fresh sliced mushrooms
- 1 medium onion, chopped
- 14.79 ml fresh minced garlic (to taste)
- 2 stalk celery, chopped
- 44.37-59.16 ml oil
- 29.58 ml butter
- 14.79 ml flour
- pepper
- 177.44 ml half-and-half cream
- 236.59 ml Velveeta cheese, cubed
- 118.29 ml sliced pitted olive (green or black)
- 29.58 ml chopped pimiento
- 118.29 ml fine dry breadcrumb
- 59.16 ml grated parmesan cheese
- 44.37 ml melted butter or 44.37 ml margarine
directions
- Set oven to 375 degrees.
- Grease a 2-quart casserole dish.
- Cook spaghetti; drain and transfer to a large mixing bowl.
- Toss with 2-3 tablespoons of oil and season with salt; set aside.
- Meanwhile in a large skillet, cook the ground chicken, mushrooms, celery, onion and garlic over medium-high heat for about 3-4 minutes, or until chicken is cooked through.
- Add the cooked chicken mixture to the spaghetti and toss.
- For the sauce: in a small saucepan melt 2 tablespoons butter; stir in flour and pepper; stir for 1 minute.
- Add in the half and half cream; cook and stir over medium heat for about 2 minutes, or until thick and bubbly.
- Add in the Velveeta cheese and stir until melted.
- Remove from heat, and stir in olives and pimiento.
- Pour the sauce over the chicken mixture; toss to coat.
- Transfer to the prepared baking dish.
- In a small bowl mix together bread crumbs, Parmesan cheese, and melted butter and sprinkle over chicken mixture.
- Cover and bake for about 20-25 minutes.
- Uncover and bake for another 10-15 minutes, or until heated through.
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Reviews
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Delicious! I doubled the recipe so there was some to put in the freezer, and I'm so glad that I did so. I used ground chicken, proportionally closer to three cups of mushrooms and all the other ingredients as specified, plus a diced red pepper and a teaspoon of dried thyme. Since I never use Velveeta cheese, I used a grated tasty cheese, and I used kalamata olives. In step 10, I stirred in 2 tablespoons of creamy Greek yoghurt. To cut down on the fat content, proportionally, I also used only 1 tablespoon of melted butter with the parmesan and breadcrumbs. A really yummy casserole, and one ideal for freezing, which I'll make again. Thanks KITTENCAL for another great recipe!
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What a delicious casserole! Everyone really enjoyed it. I just realized that I forgot to had the celery but it didn't matter cause the flavor was still wonderful. We had company to come over late and I had already put the food away and been the in ref. for several hours, so I reheated the casserole and it was actually better the longer the casserole sat. Enjoyed this casserole with recipe#194466 and recipe#121941 Thanks so much for sharing another delicious recipe Kitten :)