Creamy Spaghetti Casserole

How to Make Creamy Chicken Spaghetti Casserole

Описание:

Visit the iTunes PremiumTV App:
https://itunes.apple.com/us/app/recip...

Whipped up this casserole yesterday and loved it. I had a chicken in the fridge, a couple of boxes of mushrooms, and the sheer will to eat a big ol' plate of comfort food. It resembles a tetrazzini more than anything, but is a little more on the simple/pared down side. No onions, no celery, no carrots. Just creamy, mushroomy loveliness.

Ingredients
1 whole Cut Up Fryer Chicken
1 stick 1/2 Cup Butter
16 ounces, weight White Mushrooms, Sliced
1/4 cup Dry White Wine
Kosher Salt And Pepper
1/4 cup Flour
2 cups Chicken Broth (reserved From Chicken Or Canned)
1-1/2 cup Whole Milk
1/4 cup (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:

Watch the Video for Step by Step Instructions

You'll Need:

1 1/2 pounds ground beef
1 tablespoon butter
2 (8 ounce) cans tomato sauce
Salt and pepper to taste
1/2 pound cottage cheese
8 ounces cream cheese
1/4 cup sour cream
1/3 cup chopped scallions
1 tablespoon green bell pepper, chopped
1 (7 ounce) package spaghetti, cooked
2 tablespoons butter, melted

Procedures : Brown beef in butter. Add tomato sauce, salt and pepper. Remove from heat.

In separate bowl, combine cottage cheese, cream cheese, sour cream, onions and green pepper.

In 2-quart casserole spread half of spaghetti; cover with cheese mixture. Add remaining spaghetti and pour melted butter on top. Spread meat sauce over top. Chill.

Remove from refrigerator 20 minutes before baking. Bake at 350 degrees F for 45 minutes. Can be made the day before.

Servings: 8 to 1