Creamy Chicken Spaghetti

I found this recipe in Ree Drummond’s The Pioneer Woman Cooks cookbook.  She makes it as a casserole, and I’m not sure what I did wrong, but when I tried that with all shelf stable ingredients, the casserole ended up much too dry.  So, I tried again, only this time I treated it just like I do my regular old spaghetti recipe.  I made the noodles and sauce separately, and then spooned the sauce over the noodles.

It was perfect!  Tasted great and cut out a whole 35-45 minutes of baking time.  Plus, this way, each person can have their noodles as “saucy” as they’d like! (I like a lot more sauce than my husband does…..  🙂

Making Saucy Chicken Spaghetti

Gather your ingredients:

Chicken Spaghetti Cans Chicken Spaghetti Ingredients

Add 3/4 cup water, Chef’s Choice seasoning, and pepper to chicken and 1/4 cup water to veggies.  Stir well and set aside.

Chicken Spaghetti Add water to Chicken Chicken Spaghetti Add water to vegetables

Add flour, butter powder, and oil to the pan.

Chicken Spaghetti Flour Butter Oil

Heat over medium high heat while whisking constantly.  Mixture should resemble small pebbles and just barely start to brown.

Chicken Spagetti Thickener

As soon as mixture starts to brown in spots, turn heat down to medium and slowly add water, whisking constantly until sauce is smooth.

Chicken Spaghetti Add Water To Sauce

Chicken Spaghetti Add Water to sauce 2 Chicken Spaghetti Sauce Smooth

Stir your chicken and veggies.

Add milk powder and bouillon to sauce and whisk until well incorporated.

Chicken Spaghetti add milk

Chicken Spaghetti Add Milk 2

Stir your chicken and veggies.  Give sauce a 2-3 minutes to heat back up.  Make sure you stir it regularly.  Once very hot, add cheese, and stir until all cheese is melted into the sauce.

Chicken Spaghetti Add Cheese

Chicken Spaghetti Add Cheese2 Chicken Spaghetti Add Cheese3

Add chicken and vegetables to sauce, and stir to combine.

Chicken Spaghetti Add Chicken and Veggies Creamy Chicken Spaghetti from Food Storage

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Chicken Spaghetti
 
Prep time
Total time
 
Author:
Serves: 6 servings
Ingredients
Instructions
  1. Add ¾ cup water, Chef's Choice seasoning, and pepper to chicken and stir coating all chicken in the water. Set aside.
  2. Add ¼ cup water to veggies. Stir well and set aside.
  3. Add flour, butter powder, and oil to a sauce pan over medium high heat.
  4. Whisk constantly until mixture resembles small pebbles and just barely start to brown.
  5. As soon as mixture starts to brown in spots, turn heat down to medium and slowly add 2 cups water.
  6. Whisk constantly until sauce is smooth.
  7. Take a break from the sauce for a second, and stir your chicken and veggies.
  8. Add milk powder and bouillon to sauce, and whisk until well incorporated.
  9. Give sauce a 2-3 minutes to heat back up, but make sure you stir it regularly.
  10. Once sauce is again very hot, add cheese, and stir until all cheese is melted into the sauce.
  11. Add chicken and vegetables to sauce and stir to combine.
  12. Serve over spaghetti noodles and top with additional cheese and green peas if desired.

 

 

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