Chicken Spaghetti Casserole
Ingredients
- 1 pound spaghetti
- 4 tablespoons (1/2 stick) salted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 2 cups shredded asiago (warning asiago is very strong - for kids use parmesan instead)
- 2 1/2 cups mild shredded cheese (mozzarella, gouda)
- 1 teaspoon kosher salt
- 3 cups shredded rotisserie chicken or turkey (10 oz.)
- 3 tablespoons finely chopped fresh basil (or 1 tbsp dried)
- 3 tablespoons finely chopped fresh flat-leaf parsley (or 1 tbsp dried)
Instructions
Place oven rack in middle position. Preheat broiler to LOW. Lightly coat a 9-x 13-inch baking dish with cooking spray.
Cook pasta according to package directions. Drain, reserving 1/2 cup cooking water. Set aside.
Melt butter in a large skillet over medium-low. Add flour and cook, whisking constantly, until bubbling, about 2 minutes. Increase heat to medium; slowly whisk in milk. Cook, stirring occasionally with a wooden spoon, until sauce thickens, 5 to 6 minutes. Add cheese and salt and cook, whisking constantly, until smooth, about 2 minutes.
Remove mixture from heat. Stir in chicken, basil, parsley and cooked pasta. Stir in reserved cooking water as needed to create a creamy sauce. Spoon mixture into prepared baking dish.
Transfer to oven and broil until warmed through, about 4 minutes. Serve immediately.