How to Make Chicken Spaghetti Casserole by Rachael

Break the spaghetti into pieces.

Toast the broken spaghetti to develop a nutty flavor.

Cook the spaghetti in 1 quart of chicken stock or water with a little salt and pepper.

Brown 1/2 pound of mushrooms in a pan.

Add finely chopped shallot or onion and celery to the mushrooms.

Stir in garlic, a bay leaf, and salt to draw out liquids.

Make a well in the mixture and add 2 tablespoons of butter to melt.

Add a couple of spoonfuls of flour to the melted butter and whisk together.

Pour in a little white wine and chicken stock, whisking to combine.

Let the roux thicken the stock, then add whole milk or half-and-half to create a cream of mushroom soup.

Remove the bay leaf from the mixture and add thyme, pimentos, and hot sauce.

Mix the cream of mushroom soup with the toasted spaghetti.

Pour the mixture into a 9x13 casserole dish.

Top the casserole with Swiss and cheddar cheese.

Bake the casserole until bubbly and golden brown.

Finish with parsley and minced chives before serving.

Equipment Needed

Spice Level: