Chickenetti

This is my take on Chicken Spaghetti and yet one more reason to love those precooked rotisserie chickens.  Creamy garlic and cheese sauce, angel hair pasta and bites of juicy chicken make up this easy casserole dish. Serve it alongside your favorite vegetable.

Chickenetti

1/2 pound angel hair pasta

1 chicken bouillon cube

1 Tbsp butter 

1 tsp canola oil

3 cloves garlic

2 stalks celery

1/2 small white onion

S & P to taste

1 can cream of chicken soup

1 cup milk, skim is fine

1 cup shredded cheddar cheese, divided

2 cups cubed, cooked chicken

1 to 1 1/2 cups reserved pasta water

Preheat oven to 325 degrees and grease a casserole dish (mine is 10.5 x 8.5 x 2.5).

Cook chopped celery and onion in butter, oil, salt and pepper for a few minutes until they begin to soften.  Add chopped garlic and cook only a couple minutes longer, being careful not to burn the garlic.  Combine cream of chicken soup, milk, 1/2 cup cheddar cheese, chicken and cooked vegetables in the casserole dish.  

Boil water for pasta, adding a chicken bouillon cube, being sure to reserve some liquid after cooking the pasta.

Cook 1/2 pound angel hair pasta until slightly less cooked than al dente.  (if you bite or break a piece you will still see some white in the middle of the noodle - remove from water at this point)

Pour about 1 1/2 cups pasta water in a cup for Chickenetti, drain remaining water off noodles.  Add pasta to casserole dish, 1 cup pasta water and stir to combine.  You will want the dish to look quite wet, but not soupy, as the pasta will continue to soak up liquid as it finishes cooking.  Add additional pasta water as needed.  Top with remaining 1/2 cup cheese.  Bake uncovered for about 30 minutes, or until bubbling.  

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