Creamy Chicken and Spaghetti Casserole

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READY IN: 1hr 5mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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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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