| Level: | Easy |
| Total: | 2 hr 15 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 6 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper
- 2 hot Italian sausages
- 1 tablespoon olive oil, plus more if needed
- 10 ounces button mushrooms, sliced
- 1 green bell pepper, chopped
- 8 sundried tomato halves, chopped
- 1 pound spaghetti, broken into small pieces
- 2 tablespoons all-purpose flour
- 1/2 cup half-and-half
- 1 tablespoon chopped fresh basil
- 3/4 cup grated Parmesan
- Serving suggestions: salad and French bread
Instructions
- Line a 9-by-13-inch baking dish with 2 pieces of foil.
- Put the chicken in a large pan, season with salt and pepper and cover with water. Bring to a boil, lower to a simmer and simmer until the chicken is cooked through, about 45 minutes. Remove the chicken and let cool, then shred the meat, discarding the skin and bones. Save the broth for cooking the spaghetti.
- Remove the sausage from the casings and put into a large skillet with the olive oil. Cook over medium heat, breaking up the sausage meat into small pieces, until it is no longer pink, 5 to 6 minutes. Remove and drain on paper towels. Add the mushrooms to the skillet. When they give up their liquid, add the green peppers and sundried tomatoes, then cook until just beginning to soften, 5 to 7 minutes. Remove and set aside on top of the sausage. Reserve the oil in the skillet.
- Bring the reserved chicken broth back to a boil. Cook the spaghetti in the broth until al dente according to the package instructions, then drain, reserving the broth.
- If there is less than 2 tablespoons oil/fat in the skillet, add some olive oil to make 2 tablespoons. Whisk in the flour and cook for 1 minute over medium heat. Whisk in 1 1/2 cups of the reserved chicken broth. When it starts to thicken, after about 5 minutes, add the half-and-half. If it is too thick, thin with some more broth. Turn off the heat and add the basil and 1/2 cup of the Parmesan; season with salt and pepper to taste. Stir in the chicken, sausage and vegetables. Stir in the spaghetti.
- Pour the mixture into the prepared baking dish, sprinkle the remaining 1/4 cup Parmesan on top and cover with aluminum foil. Cook the casserole immediately, or let cool completely, then freeze.
- If cooking right away, preheat the oven to 375 degrees F. Cook for 25 minutes, then uncover the baking dish and cook until heated through, an additional 20 minutes.
- To cook from frozen: Preheat the oven to 325 degrees F.
- Cook the frozen casserole for 2 hours, then raise the temperature to 375 degrees F, uncover and cook until heated through, 15 minutes more.
- Serve with salad and French bread.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 762 |
| Total Fat | 39 g |
| Saturated Fat | 13 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 44 g |
| Cholesterol | 176 mg |
| Sodium | 899 mg |
Reviews
I haven’t made this yet but what could I substitute for mushrooms? I’m not a fan of mushrooms!
Great dish, Chef Drummond! Excellent!
The wonderful thing about cooking for family and friends is that you already know some will call Pepperoni or Italian Sausage spicy, but others want red chili flakes or jalapeños. But you’ll always have someone to help you with the dishes.
For my “spicy”, I used Cajun Sausage and Guajillo peppers. I’m like Pop.
The first lesson to becoming a good chef is to learn to whip up dishes with whatever you have on hand, and taste, taste, taste.
You can ALWAYS add more but you can’t take it out. Thank you Julia Child for that.
I’m always more than happy to try out every one of your dishes. Thank you for sharing!
I usually love Ree’s recipes, but this one not so much. It needs a lot more sauce — much too dry. I added about an extra cup of broth and even then had to add a can of cream of chicken soup. It was tasty otherwise!
I made this last night for the first time and it was delicious! For my taste, you either need to cut back on the amount of noodles or make more sauce.
My husband is fussy when eating spicy casseroles of any type, and he loved this ( as did I). Shared with my son and wife and they loved too! Will make again . I did make a mess cooking. But now that I’ve done it once it will be easier. Yumm
I made this recipe today with the following adjustments: I used boxed chicken stock and rotisserie chicken. I added 1/2 chopped onion and used 3 hot Italian sausages. Instead of spaghetti noodles I used 1lb Rotini. I doubled the gravy because 1lb of noodles is a lot to sauce. After putting it all together it was not spicy enough for me, so I added red pepper flakes to taste. It does dirty up a pile of pots so make sure your dishwasher is empty before you start this! It is a keeper, and allow 2-1/2 hours from start to finish.
Great easy to prepare enough for three meals for my husband and myself I like the freezer part of it
Loved it going to make it often.
All I can say is……WOW!!!
The best recipe ever for chicken spaghetti. UNIQUE
Thank you so much!
The best recipe ever for chicken spaghetti. UNIQUE
Thank you so much!
I made this today after reading all the reviews; I did some tweaking. I used boxed chicken stock, rotisserie chicken, sweet Italian sausage which I seasoned with crushed red pepper to my liking. Taste as you go along and adjust the seasonings. I found it to be pretty tasty, actually. It makes a pile of dirty dishes though.