READY IN ABOUT 1½ hrs

Chicken Spaghetti Casserole II

Read Reviews (14)

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

Directions

Bring a large pot of salted water to a boil. Add chicken and boil for 35 to 45 minutes, or until no longer pink inside. Remove chicken from pot, reserving chicken cooking broth in pot, and let cool before deboning. Remove chicken meat from bones and shred. Set aside.
In pot with chicken broth, combine the celery, onion, parsley and spaghetti. Bring to a boil and cook 8 to 10 minutes or until spaghetti is al dente. Drain, reserving 1 cup of broth.
Preheat oven to 350 degrees F (175 degrees C).
Return drained noodles, celery, onion and parsley to pot. Add reserved chicken broth, shredded chicken, cream of mushroom soup and mushroom slices. Stir together, then evenly fold and spread mixture into a 9x13 inch baking dish and sprinkle with the cheese.
Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly.

Kitchen-Friendly View

PREP 1 hr
COOK 20 mins
READY IN 1 hr 20 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 16, 2009

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.

—Alison

See full review »

Most Helpful Critical Review

Mar 30, 2004

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.

—Wilemon

See full review »

17 Ratings

Jul 23, 2003

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.

—DAWNHUNT

See full review »

Sep 30, 2008

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.

—craftygal

See full review »

Oct 13, 2003

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.

—Savvy

See full review »

Mar 09, 2007

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.

—mrsluton

See full review »

Feb 12, 2004

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.

—LBURDICK

See full review »

Mar 19, 2009

Have made this several times - keeps well, freezes well and the guys love it. Great to make and reheat for work.

—HORSEPERSON

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Chicken Spaghetti Casserole I

Spaghetti Chicken Casserole

Chicken Spaghetti

King Ranch Chicken Casserole I

Chicken and Spaghetti

Chicken and Rice Casserole II

Chicken Spaghetti II

Chicken Spaghetti III

Spaghetti Casserole III

Chicken Noodle Casserole II

Nutrition

Calories
629 kcal
31%

Carbohydrates
45.3 g
15%

Cholesterol
121 mg
40%

Fat
32.1 g
49%

Fiber
2.6 g
11%

Protein
37.9 g
76%

Sodium
779 mg
31%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Spaghetti Casserole II

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories: 629
Calories from Fat: 289

% Daily Value *
Total Fat 32.1g 49 %
Saturated Fat 11.8g 59 %
Cholesterol 121mg 40 %
Sodium 779mg 31 %
Potassium 520mg 15 %
Total Carbohydrates 45.3g 15 %
Dietary Fiber 2.6g 11 %
Protein 37.9g 76 %
Sugars 3.9g
Vitamin A 11 %
Vitamin C 7 %
Calcium 28 %
Iron 40 %
** Thiamin 57 %
Niacin 156 %
Vitamin B6 36 %
Magnesium 24 %
Folate 80 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.