Here are two fairly easy chicken casserole recipes I found over at Pioneer Woman's website!! You can't go wrong using one of her recipes....so delicious!!!
Chicken Spaghetti
2 cups Cooked Chicken (I used 4 skinless chicken breasts)
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
¼ cups Finely Diced Green Pepper
¼ cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot or Canned Chicken Broth
1 teaspoon Lawry's Seasoned Salt
⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese
Cook 1 cut up fryer or skinless chicken breasts and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
Creamy Chicken Spaghetti Casserole
Ingredients:
- 1 whole Cut Up Fryer Chicken (I used 4 skinless chicken breasts)
- 1 stick 1/2 Cup Butter
- 16 ounces, weight White Mushrooms, Sliced
- ¼ cups Dry White Wine
- Kosher Salt And Pepper
- ¼ cups Flour
- 2 cups Chicken Broth (reserved From Chicken Or Canned)
- 1-½ cup Whole Milk
- ¼ 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
Preparation Instructions:
Place chicken in a pot of water and boil on medium-low heat for 30 to 40 minutes. Remove chicken from pot and allow to cool slightly. Keep broth in pot.Melt 2 tablespoons butter in a large skillet. Throw in mushrooms, add 1/4 cup white wine, and sprinkle with salt and pepper. Cook over medium heat for 8 to 10 minutes, or until liquid has totally evaporated. Remove mushrooms from skillet. Set aside.
Bring broth to a boil. Break spaghetti into thirds (shorter pieces). Add spaghetti pieces to boiling broth and cook. Drain when al dente. Remove meat from bones and shred until you have 2-plus cups of shredded chicken.
Return large skillet to medium-low heat. Add 6 tablespoons butter. Sprinkle flour over butter, whisking to combine. Cook for 1 or 2 minutes. Pour in 2 cups broth and whisk to combine. Pour in milk, additional 1/4 cup wine, salt and pepper to taste, then cook and bubble until thick. Turn off heat, add Parmesan cheese, and stir.
Add mushrooms, chicken, and chopped olives. Stir to combine and check seasonings. Add cooked spaghetti and stir.
Turn into a 9 x 13 casserole pan. Bake at 350 degrees or until golden brown and bubbly. Serve with salad and warm, crusty bread.
