Chicken and Pasta Casserole

Chicken and Pasta on a Tuesday.

You could say I was raised on farm fresh milk, country air, mama's homemade honey bread and Amish noodles.  Noodles were a staple of my diet, as much a part of my life as my Father's solemn grace at the beginning of every meal. Since moving to North Carolina, I don't always have access to the Amish noodles I love to cook with, so occasionally I substitute spaghetti noodles.  Here is a recipe my kids loved when they were little.  It's delicious and easy to make. Perfect for a Tuesday.  Pair it with a bright green vegetable, and dinner is served!


Chicken and Pasta Casserole

1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
A sprinkling of parsley
A few grinds of freshly grated black pepper
1 1/2 cups of chicken broth
1 1/2 cups half and half (or more to adjust to desired thickness)
8 ounces spaghetti, cooked and drained
2 cups cooked chicken, cubed or shredded
1/2 - 3/4 cup freshly grated Parmesan cheese

Preheat oven to 350 degrees F.

Melt butter in large saucepan over low heat. Whisk in flour and seasonings.  Cook over low heat, stirring until smooth, bubbly, and golden brown.  Remove from heat and stir in broth and half and half.  Put back on burner and heat to boiling, stirring constantly.  Remove from heat and stir in spaghetti and chicken.

Pour into a buttered 9 x 13 casserole dish and sprinkle with cheese. Bake uncovered for 30 minutes.