Prep 20 mins
Cook 30 mins
We love this casserole. Sometimes I'll substitute tuna. Both are very good.
- 8 ounces spaghetti, broken in thirds
- 1⁄2 cup chopped celery
- 1⁄2 cup chopped onion
- 2 tablespoons butter
- 1 can cream of celery soup
- 1 1⁄4 cups milk
- 2 cups cooked chicken
- 1 small tomatoes, chopped
- 3⁄4 cup breadcrumbs
- 2 tablespoons melted butter
- Cook spaghetti according to package instructions.
- In large skillet, cook celery and onion in butter until soft.
- Blend in soup and milk.
- Add chicken and tomatoes.
- Add the cooked spaghetti.
- Put in a 3 quart casserole.
- Combine crumbs and butter, sprinkle on top.
- Bake at 350* for 30 minutes.
This was very good. I had to use cream of mushroom instead of cream of celery soup though but it tasted great. I used skinless chicken breast and cooked it along with the celery and onions. I felt it needed some extra seasonings so I added some cracked pepper and also added salt and pepper at the table. I couldn't help but to try this once it was all assembled, except for the crumbs, and thought it would make a great pasta disheven without the baking. I will try it with the tuna next time.
This is a great base recipe. Since I read that it was a bit bland as written, I added ricotta cheese (about 1 cup), parmesan cheese and some american cheese to it. Oh, I also added about 1/2 tsp of dried basil. It majorly cheesed it up! We loved it and can't wait to dive into the left-overs today. Even my 4 year old loved it-which is a small miracle.
We loved this dish! It is admittedly a bit bland, and next time I may try to add some flavor with a bit of salt/pepper or the inclusion of some parmesan, but overall it was delicious. The whole family could hardly get enough, and it was quite simple to prepare -- can't ask for much more than that!