- 2 c. cooked chicken, cubed
- 3 c. chicken broth
- 1 8-oz box spaghetti
- 1/3 c. butter
- 1/3 c. sifted flour
- 1 c. cream or half & half (I used 2% milk and thickened later) ETA: You could also add 2 - 4 T. butter. I guess to make it richer? I'll try that next time.
- 2 T. parsley (I had none, and used 1 T. basil. I think 2 tsp. wd have been enough)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 c. chopped mushrooms (optional - I didn't have any)
- 1/4 c. Parmesan cheese
~In pot, melt butter and add flour, stirring with whisk. Cook for 3 to 5 minutes on low. Take off heat and stir in the warm broth. Blend well and return to heat.
~Stir in cream or milk, parsley, salt, and pepper. Cook until you have a creamy sauce.
~I used milk, so with a whisk I mixed about 2 T. flour into 1/4 c. COLD water. I got the sauce nearly to boiling and slowly poured in the flour/water, mixing altogether with a whisk. The sauce should thicken immediately. If it doesn't, repeat with the flour/water. Remove from heat. It looks like alfredo sauce.
~Add spaghetti, chicken, and mushrooms. Pour into a 9 x 13 baking dish. I used my glass oval dish that has a lid to put into the refrigerator later. Sprinkle Parmesan cheese and extra parsley on top. Cover with foil and bake at 350º for about 30 minutes.
~Top with mozzarella or Provolone cheese.
Source: The Homemaking Helper
I knew JohnDavid wouldn't care for this recipe, and maybe not Travis either (but he did =). So I cooked 16 oz of spaghetti and made regular spaghetti with half of the noodles. Boy I had to juggle my pots back and forth, and wash them to reuse while cooking.
Here's my kitchen before and after. =)
I love the sound of a dishwasher, hahaha!