Shredded Chicken & Spaghetti Casserole

"This recipe was formed when I didn't want to go grocery shopping, so I did an inventory of ingredients in my house, went to supercook.com, and found a recipe for chicken and spaghetti casserole. I modified it a bit, and here's the result. *Note... I just love the hearty/homestyle taste of this casserole. Cheesy, warm and oh-so-delicious. 8 chicken thighs (or 6 breasts) Olive oil Butter 1 small onion (or 8 pearl onions) diced small 2 cloves garlic, diced Salt Pepper **Cream of mushroom soup (approximately 10 oz) 4 medium-sized ripe tomatoes- diced 1/4 cup chopped bell pepper (optional) 2 teaspoons parsley (optional) 1 can of tomato sauce 1 1/2 cups shredded Italian cheeses (of your choice... I use mozzarella, Parmesan and asiago) 1 (10 oz) bag of frozen peas, partially thawed 3 tablespoons flour 12 oz spaghetti, broken in half (& cooked for 6-7 minutes)"
 
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photo by Lana Christine photo by Lana Christine
photo by Lana Christine
Ready In:
1hr 25mins
Ingredients:
16
Serves:
6
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ingredients

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directions

  • FIRST:

  • Thaw chicken.
  • Butter (or oil) a large glass baking dish.
  • Place chicken in dish.
  • Melt 1/3 cup butter (or substitute margarine or oil) and slather on chicken.
  • Dash salt and pepper on to taste.
  • Sprinkle uncooked garlic and onion over chicken to taste.
  • Bake on 425 for 20 minutes (while you’re cooking everything else).
  • WHILE THE CHICKEN COOKS:

  • In a large pot, start water boiling for spaghetti, add a dash of salt and oil (cover for faster boiling).
  • Add pasta and cook for 6 minutes, drain & rinse with cold water, set aside.
  • In a sauce pan (or skillet), sautee onions and garlic in oil until slightly browned.
  • Add cream of mushroom soup, stir.
  • Add tomatoes, bell pepper, parsley, and green peas.
  • Add tomato sauce, stir.
  • Cook for 2-3 minutes.
  • Add shredded Italian cheese, stir until melted.
  • Add flour, stir.
  • Cover, cook until thickened (4-6 minutes) stirring often.
  • ONCE CHICKEN IS DONE COOKING:

  • Bring chicken out of oven, set aside in separate dish to cool.
  • Set aside dish to cool (& while you’re cooking, clean the baking dish, re-butter/oil it and use it for your casserole).
  • Once chicken cools, tear it off the bone and shred it to the consistency of your liking.
  • Mix chicken, sauce, and spaghetti together in casserole dish.
  • Top with parmesan.
  • Bake on 425 for 45 minutes.

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RECIPE SUBMITTED BY

<p>The name&rsquo;s Lana, born and raised in Texas.<br /> <br /> I'm a fun-loving, enthusiastic, sarcastic, and blunt person.</p> <p>I enjoy the arts, night life, learning, nature, drinks, new cuisine, organization and Mother Nature.<br />I love to cook for people. I'm no MasterChef, but I can whip up a pretty delicious meal if I want to.</p>
 
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