By on May 10, 2013

Serves 6


1 ¼ Goody Spaghetti packs (shape 20)

1 whole chicken

2 ½ cups of whole milk

4 tbsp butter

2 cups cream cheese

1 cup Gouda cheese, or cheddar cheese (optional)

White pepper

4 tbsp of flour



1.Boil spaghetti and drain after cooked. Wash chicken well and boil until cooked. Strain and reserve 1-2 cups of chicken broth.

Cut chicken into quarters and with your fingers, remove thin strips of chicken.

2.To make the béchamel sauce, melt 2 tbs butter over high heat in a medium saucepan.

Add flour and keep stirring for 15 seconds. Add milk and 2 cups of boiling chicken broth and whisk until sauce is smooth. Add salt, white pepper, and cream cheese and bring to a boil for 3-4 minutes.

If texture is too thick, add more stock. Allow to cool.

3.Mix spaghetti with chicken strips and half the béchamel sauce.

Preheat oven to 200-220C and butter a baking dish (23 X 32 cm).

Place the spaghetti and chicken in the pan and pour the remaining béchamel sauce all over with Gouda cheese sprinkled on top.

Bake in oven for 40-45 minutes until cheese melts and surface becomes golden brown. Serve immediately in the same dish.

Tip: Instead of making sauce with flour and butter, use ready béchamel mix and follow the rest of the steps above.


Shape: 20

Difficulty: Hard

Time: 60 minutes

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