๐ถ๐๐๐๐๐ฆ ๐ถโ๐๐๐๐๐ ๐๐๐ก๐๐๐ง๐ง๐๐๐
๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐:
3 cups cooked, shredded chicken
12 oz spaghetti
1 cup chicken broth
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1/2 cup diced onions
2 cloves garlic, minced
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 teaspoon dried thyme
Salt and pepper to taste
Chopped parsley for garnish
๐๐ถ๐ฟ๐ฒ๐ฐ๐๐ถ๐ผ๐ป๐:
1. Cook the pasta: Bring a large pot of salted water to a boil, then add the spaghetti . Cook until al dente, following package instructions (usually 8-10 minutes). Drain the pasta and set aside.
2. Prepare the sauce: In a large skillet over medium heat, melt the butter . Add the diced onions
and garlic
, sautรฉing until they are soft and fragrant, about 3-4 minutes. Stir in the flour
and cook for 1-2 minutes to form a roux.
3. Make it creamy: Slowly pour in the chicken broth and heavy cream
, whisking constantly to create a smooth, creamy sauce. Add the dried thyme
, salt, and pepper
. Let the sauce simmer for about 5 minutes, stirring frequently, until it thickens.
4. Combine everything: Stir in the cooked shredded chicken and half of the grated Parmesan cheese
into the sauce. Toss the cooked spaghetti
into the mixture, making sure every strand is coated in the creamy sauce.
5. Assemble the casserole: Preheat your oven to 350ยฐF (175ยฐC). Transfer the chicken and pasta mixture into a greased casserole dish. Top it with the remaining Parmesan and shredded mozzarella cheese
.
6. Bake to perfection: Place the casserole in the preheated oven and bake for 25-30 minutes , or until the cheese is melted and golden brown on top
.
7. Garnish and serve: Remove from the oven and sprinkle with chopped parsley . Let the dish rest for a few minutes before serving. Enjoy this creamy, cheesy comfort food!
๐ฃ๐ฟ๐ฒ๐ฝ ๐ง๐ถ๐บ๐ฒ: ๐ญ๐ฑ ๐บ๐ถ๐ป๐๐๐ฒ๐
Cooking Time: 30 minutes
๐ง๐ผ๐๐ฎ๐น ๐ง๐ถ๐บ๐ฒ: ๐ฐ๐ฑ ๐บ๐ถ๐ป๐๐๐ฒ๐
๐๐ฐ๐ฎ๐น: ๐ฑ๐ฑ๐ฌ ๐ธ๐ฐ๐ฎ๐น ๐ฝ๐ฒ๐ฟ ๐๐ฒ๐ฟ๐๐ถ๐ป๐ด
๐ฆ๐ฒ๐ฟ๐๐ถ๐ป๐ด๐: ๐ฒ ๐๐ฒ๐ฟ๐๐ถ๐ป๐ด๐
~ ๐ซ๐๐๐๐๐ ๐น๐๐๐๐๐๐