Recipe by Terra Machacek
"A creamy comfort food casserole combining the flavors of chicken, spaghetti, mushrooms and cheese. Great for a rainy Sunday group gathering.8"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (2 to 3 pound)
1 1/2 cups
1 (16 ounce) package
1 (8 ounce) package
Cheddar cheese, shredded
2 (10.75 ounce) cans
condensed cream of mushroom soup
1 (6 ounce) can
sliced mushrooms, drained
After reading the other reviews, I changed a few things. Instead of boiling your onions and celery in chicken broth, I sautéed them in ¼ stick of butter with salt and pepper. I also added half of a bell pepper for a little extra flavor. Alsoto add a little more flavor, instead of 2 cans of cream of mushroom soup, I used 1 can of cream of mushroom and 1 can of cream of chicken. I also added about half of a can of milk. I mixed the onions, bell pepper, and celery with the cream of mushroom soup and the cream of chicken soup. I also added salt and pepper to taste. I choose not to add the mushrooms. Everyone really enjoyed these changes but I have to agree it is a lot of food.
After mixing everything together I tasted the sauce and it was definitely bland to my taste. I added 1/2 teaspoon of garlic salt, 1/4 teaspoon of garlic pepper, 1/2 teaspoon of salt-free Cavender's Greek seasoning, and 1/4 - 1/2 teaspoon of poultry seasoning. That seemed to fix it. I used Velveeta cheese and just melted it in the pan and didn't bother to cook it in the oven like a casserole. We just filled our plates from the pan and served it with crescent rolls and a salad. I did have to add a bit more broth to thin it down a little.
This recipe is really the best chicken casserole I have ever had. All the ladies at church have been sharing this recipe since it was a huge hit at a gathering recently. My husband had 3 helpings! Well worth the bit of time to cook the chicken and broth, but you could use some chicken breasts and a couple of cans of broth.
When I first made this, I didn't have parsley. It was bland and a little dry, after baking. I revamped the recipe. With the left over broth, I added two tablespoons of chicken bullion. Plus basil instead of parsely, and some garlic salt. I doubled the onions, celery and chicken broth (2 cups of broth). Canned chicken works just fine! I also substituted egg noodles for the spaghetti. I can't believe how much better it tastes now. I hope others will try it. You might be surprised.
This was a good recipe but a little bland. I used fresh mushrooms but it also requires some garlic, herbs and/or seasonings to give it more 'oomph'. A good recipe to make your own.
This was a great recipe, and it made so much, it fed my husband and I all week! I substituted the 8 oz of shredded cheddar for 16 oz of Velveeta, and it was great! Very econmical meal.
We did not like this recipe. It made enough for a crowd, but was very bland and very dry. It needed a whole lot of something to make it better. I ate it a leftovers for lunch the entire week (because my husband would let the enitre pan go to waste despite how bad it was) with the help of plain yogurt & more cheese to attempt to moisten it up. Will not ever make this one again.
Have made this several times - keeps well, freezes well and the guys love it. Great to make and reheat for work.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Spaghetti Casserole II
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 289
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
What's cooking in Chicago? Kim's healthy chicken meatballs and spaghetti.
A comforting combination of chicken, veggies, and creamy sauce.
See how to make a creamy baked chicken and broccoli casserole.