Chicken Spaghetti

READY IN: 1hr
Recipe by bmcnichol

I made this recipe for my sons band potluck and there wasn't any left. I got the original recipe from Casserole Cookbook but have modified it some.

Top Review by Terri Newell

So good. I thought I had spaghetti, but apparently the kitchen elves took it, so I used two cups of dry macaroni instead. The chicken I used was leftover from recipe #199636, which added another hit of garlic to the completed dish. I mixed about 1.5 cups of mozza into the dish, then topped it with the remaining 1/2 cup when almost done. It got a kind of crusty surface and corners [I used a 13x9 pan], which was delicious! I will definitely make this again and again.

Ingredients Nutrition

Directions

  1. Cook spaghetti according to package directions; drain.
  2. In a large bowl, combine the soups, sour cream, milk, 2 tablespoons butter and seasonings.
  3. Add the cheese and mushrooms.
  4. Stir in chicken and spaghetti.
  5. Transfer to a greased 3-qt. baking dish.
  6. Combine the cornflakes and remaining butter; sprinkle over top.
  7. Bake, uncovered, at 350° for 45-50 minutes or until bubbly.

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