Creamy Chicken and Spaghetti Casserole
- Reviews 3
Ready In: 1 hr 5 mins
Serves: 3-4
Ingredients
- 6 ounces spaghetti, cooked and drained (cook until only firm-tender, do not over-cook)
- 14 ounces uncooked ground chicken or 14 ounces ground turkey
- 2 cups fresh sliced mushrooms
- 1 medium onion, chopped
- 1 tablespoon fresh minced garlic (to taste)
- 2 stalks celery, chopped
- 3 -4 tablespoons oil
- 2 tablespoons butter
- 1 tablespoon flour
- pepper
- 3⁄4 cup half-and-half cream
- 1 cup Velveeta cheese, cubed
- 1⁄2 cup sliced pitted olive (green or black)
- 2 tablespoons chopped pimiento
- 1⁄2 cup fine dry breadcrumb
- 4 tablespoons grated parmesan cheese
- 3 tablespoons melted butter or 3 tablespoons 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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