Oh no! I think this is the first recipe on this site I haven't liked! It was VERY bland, no flavor and the onion and green pepper needed to be sauted before put in casserole. My husband and I dreched it in Lemon pepper to get it down. I will not be making this again, I am so sorry to say!

Whole family loved this casserole. I did make a few changes. I bought a cooken chicken, that was much faster and tastier too. I used whole wheat noodles, substituted cream of chicken and chicken stock in stead of cream of mushroom and wine. I diced the onions, all the kids dislike onions and they didn't even know they were in there. It was fast and easy and the whole casserole was gone at the end of dinner. I definately will use this recipe again, Thanks!

Nothing special, but quick and easy. Better the next day.

I made this last night and received rave reviews from my guys! I read the reviews and sauteed uncooked chicken with 1/2 green pepper, 1 medium onion and 2-3 cloves of garlic, minced in EVOO til chicken was cooked. I added Chardonnay wine, 2 cans of soup, and garlic salt instead of regular salt. I added 1 c. cheddar cheese to the mixture and after spreading it in a dish, I sprinkled Parmesan Cheese on top and baked it fora total of 30 minutes. It was AWESOME!!! Definitely a keeper!

Overall tasty and easy to make. I did have to add an extra can of mushroom soup 9felt one was to dry).

Added 1/2 c. sliced mushrooms and one clove of minced garlic. Sauteed onion, bell pepper, mushrooms, and garlic prior to adding. Also added a little parmesan on top.

I mixed the cream of mushroom with cream of chicken. I left out the pepper and chopped up celery instead. I also added a dash of celery salt. This was delicious!

This was good and easy. I used the leftovers to make a soup the next day. I took the baked cheese off the top and added the rest of the casserole to my crock pot. Put in some mixed veggies and 2 cans of chicken broth. Cooked for a couple hours and served with crusty bread.Tasty and didn't taste like leftovers!

Great dinner. Like others, I added my own spin on it - mainly with spices and I added about 1 cup of spaghetti sauce to give it a more italian flavor. I also used garlic powder, seasoned salt, and 2 TB of pesto sauce. I had some Tomato Basil egg noodles that were perfect for the dish. Made it more of a casserole than spaghetti. I will make this again.

Really good recipe. I put in a bit much white wine but that was my own fault. I also added some carrots, broccoli and peas which were lovely.

This recipe was fantastic!!! I had to make some adjustments, such as nixing the wine. I added 1 can of cream of mushroom soup 1 can of cream of chicken to give it a creamy texture, mission accomplished. I also added a can of Rotelle tomatoes. Instead of 2 cups of cheddar cheese, I used a cup of velveeta and 1 cup of cheddar cheese. It was a winner for my finicky kids and their friends.

Great Recipe! I didn't have cream of mushroom or white wine so I used cream of chicken and Chicken broth. I put some "healthy" stuff in there too. I used wheat pasta and 2% milk cheese- turned out just fine!

I made this again tonight and it was still WONDERFUL!! I used a whole bell pepper and sauted it and a clove of minced garlic in 2 T. Archer Farms (Target) Roasted Garlic and Herb EVOO just for extra flavor for a few minutes while the spaghetti noodles were cooking. I omited the onion since hubby doesn't like onion and used two cans of cream of mushroom soup from the other reviewers. I'm glad I used two cans because other wise I think it would have been too dry. Instead of the 1/4 c white wine I used 1/2 c chicken broth just to have a little more liquid. I also boiled the chicken breasts for 30 minutes, took them out and added the spaghetti to the "chicken water" so it would give it more flavor too. I baked it covered for the first amount of time and uncovered once I put the cheese on top. I will defiantely make this again! Thank you for the recipe and the other reviewers suggestions.

The best help for this recipe is from Deb from Houston if you scroll down. I took some shortcuts as I just added a chicken Boullion cube to the spaghetti water and I heated the frozen cooked chicken I had on hand in the hot stock water after the pasta cooked. I made my own cream of mushroom soup since I live overseas. If you dont have soup or you cant get it here is the recipe: 1/2 c milk and 1/2 cup cream mixed in glass measure cup. Add one chicken boullion cube for cream of chicken soup. I add extra garlic red pepper if I am making a mexican dish. If I need cream of mushroom I add 1/2 cup chopped mushrooms and some black pepper and some granulated garlic. Then heat the milk mixture in microwave until hot. Add 1/4 c. water mixed with 2Tbsp. corn starch and heat until thickened. This is the perfect substitute for all those expensive cream soups and is VERY tasty!!

June2008- I made this recipe again today... but didn't have any white wine or whiskey so I thought I would try the chicken broth (as suggested by others). I have to tell you.... it was a disappointment. If you haven't tried whiskey is this dish... you are missing an extra star! It is FABULOUS!! Be brave! Give it a try!!! I had to make adjustments based on what I had in the kitchen. Only used green peppers, substituted onion flakes and used whiskey instead of white wine (as suggested by another reviewer). Plus I did add the garlic powder to spice it up...... garlic in everything I say!! All in all, my husband and I had never had spaghetti and chicken before, but LOVED IT and have found a new way to enjoy spaghetti!!

This is a very boring recipe. My family did not care for it at all. I don't know what went wrong with mine, but it was definetly lacking something. I don't think I will make this one again.