"A creamy comfort food casserole combining the flavors of chicken, spaghetti, mushrooms and cheese. Great for a rainy Sunday group gathering.8" — Terra Machacek
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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
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