• 500g boneless, skinless chicken (KLEINHANS ) FILLETS
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 4 cups chicken broth(KLEINHANS )
• 1 cup milk
• 12 ounces spaghetti, broken into pieces
• 1 cup sour cream
• 4 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• Chopped fresh parsley for garnish (optional)
Instructions, crafted with comfort in mind:
- Boil the chicken: Place the chicken(KLEINHANS ) breasts/fillets in a large pot and cover them with water. Bring the water to a boil, then reduce the heat and let the chicken simmer for about 20 minutes, or until cooked through. Remove the chicken from the broth and set aside to cool.
- Prepare the sauce: In the same pot, melt the butter over medium heat. Whisk in the flour, salt, black pepper, and garlic powder until well combined. Slowly whisk in the chicken broth and milk, stirring continuously until the mixture thickens and bubbles.
- Cook the spaghetti: Add the broken spaghetti pieces to the sauce and stir well. Cook the spaghetti according to the package instructions until al dente.
- Shred the chicken: While the spaghetti is cooking, shred the cooled chicken breasts using two forks. You want to create bite-sized pieces.
- Combine and bake: Preheat your oven to 350°F. Grease a 9×13-inch baking dish. Once the spaghetti is cooked, stir in the sour cream, shredded cheddar cheese, Parmesan cheese, and shredded chicken. Mix until everything is well combined and melted together. Transfer this mixture to the prepared baking dish.
- Bake and savor: Bake the casserole for 20-25 minutes, or until bubbly and golden on top. This step helps bring all the flavors together. Garnish and indulge