Description
A comforting baked pasta casserole made with shredded chicken in a creamy, lightly seasoned sauce, ideal for family dinners and potlucks.
Ingredients
Scale
- 12 oz (350 g) spaghetti, broken in half
- 3 cups cooked chicken, shredded
- 4 Tbsp unsalted butter
- 8 oz (250 g) sliced button or cremini mushrooms
- 2 garlic cloves, minced
- ¼ cup all-purpose flour
- ½ cup dry white wine (or extra stock)
- 2 cups low-sodium chicken stock
- 1 cup whole milk
- ½ cup heavy cream
- 1 cup frozen peas
- 1 cup freshly grated Parmesan, divided
- 1 cup shredded mozzarella
- ⅛ tsp ground nutmeg
- Salt and black pepper, to taste
- 1 cup panko breadcrumbs mixed with 2 Tbsp melted butter
Instructions
- Boil spaghetti in well-salted water until just shy of al dente. Drain, reserving ½ cup pasta water.
- Melt butter in a large saucepan over medium-high heat. Add mushrooms; cook until golden, about 5 minutes. Stir in garlic for 30 seconds.
- Sprinkle flour over mushrooms; cook 1 minute, stirring. Gradually whisk in wine, then stock, milk and cream until smooth.
- Simmer for 3-4 minutes until sauce thickens and coats the back of a spoon.
- Add nutmeg, salt and pepper to taste. Adjust seasoning if needed.
- Remove from heat and stir in chicken, peas, ½ cup Parmesan and reserved pasta water. Add cooked spaghetti and toss to coat.
- Transfer mixture to a greased 9 × 13 in (23 × 33 cm) baking dish. Top with mozzarella, remaining Parmesan and buttered panko.
- Bake at 400°F (200°C) for 20-25 minutes until cheese is golden and edges are bubbly.
- Let stand for 5 minutes before serving.
Notes
Serve this casserole with a simple salad or steamed vegetables. Leftovers can be reheated in the oven or microwave. For a crisper topping, broil for the last 1-2 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg