Creamy Chicken Spaghetti Casserole Recipe

Name: Creamy Chicken Spaghetti Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Cut Up Fryer Chicken; 1 stick 1/2 Cup Butter; 16 ounces, weight White Mushrooms, Sliced; 1/4 cups Dry White Wine; Kosher Salt And Pepper; 1/4 cups Flour; 2 cups Chicken Broth (reserved From Chicken Or Canned); 1- 1/2 cup Whole Milk; 1/4 cups (additional) Dry White Wine; 1 cup Freshly Grated Parmesan Cheese; 1 cup Whole Black Olives, Chopped; 1 teaspoon Kosher Salt, Or To Taste; Freshly Ground Black Pepper; Extra Cheese, For Sprinkling; 1 pound Thin Spaghetti

Servings: persons

1 whole Cut Up Fryer Chicken
1 stick 1/2 Cup Butter
16 ounces, weight White Mushrooms, Sliced
1/4 cups Dry White Wine
Kosher Salt And Pepper
1/4 cups Flour
2 cups Chicken Broth (reserved From Chicken Or Canned)
1- 1/2 cup Whole Milk
1/4 cups (additional) Dry White Wine
1 cup Freshly Grated Parmesan Cheese
1 cup Whole Black Olives, Chopped
1 teaspoon Kosher Salt, Or To Taste
Freshly Ground Black Pepper
Extra Cheese, For Sprinkling
1 pound Thin Spaghetti

1
Place chicken in a pot of water and boil on medium-low heat for 30 to 40 minutes.
2
Remove chicken from pot and allow to cool slightly.
3
Keep broth in pot.
4
Melt 2 tablespoons butter in a large skillet.
5
Throw in mushrooms, add 1/4 cup white wine, and sprinkle with salt and pepper.
6
Cook over medium heat for 8 to 10 minutes, or until liquid has totally evaporated.
7
Remove mushrooms from skillet.
8
Set aside.
9
Bring broth to a boil.
10
Break spaghetti into thirds (shorter pieces).
11
Add spaghetti pieces to boiling broth and cook.
12
Drain when al dente.
13
Remove meat from bones and shred until you have 2-plus cups of shredded chicken.
14
Return large skillet to medium-low heat.
15
Add 6 tablespoons butter.
16
Sprinkle flour over butter, whisking to combine.
17
Cook for 1 or 2 minutes.
18
Pour in 2 cups broth and whisk to combine.
19
Pour in milk, additional 1/4 cup wine, salt and pepper to taste, then cook and bubble until thick.
20
Turn off heat, add Parmesan cheese, and stir.
21
Add mushrooms, chicken, and chopped olives.
22
Stir to combine and check seasonings.
23
Add cooked spaghetti and stir.
24
Turn into a 9 x 13 casserole pan.
25
Bake at 350 degrees or until golden brown and bubbly.
26
Serve with salad and warm, crusty bread.

617

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 whole Cut Up Fryer Chicken, 1 stick 1/2 Cup Butter, 16 ounces, weight White Mushrooms, Sliced, 1/4 cups Dry White Wine, and more.

Yes, Creamy Chicken Spaghetti Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Chicken Spaghetti Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions