White Chicken Mushroom Spaghetti

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

When I help out with fundraisers for some of my kids sporting events, I always make a huge pot of spaghetti, but some people don't like red meat so I make a batch of this chicken spaghetti and it goes so fast it's gone in minutes! My kids hate mushrooms, so I cut up the 'shrooms real small to avoid their complaints, but I think they really make this recipe great - feel free to cut the mushrooms up large or small as you like. :) This recipe reminds me of Stroganov but it's the chicken version.

Ingredients Nutrition

  • 1 12-2 lbs boneless skinless chicken breasts (cut into small strips)
  • 2 -3 tablespoons oil (I like to use garlic olive oil)
  • 8 ounces mushrooms (sliced or chopped, your choice)
  • 1 -2 garlic clove, chopped finely
  • 1 -2 small shallot (or you can use a small onion or green onion as you like)
  • 1 -2 tablespoon butter (or margarine if you prefer)
  • 2 tablespoons white wine
  • 1 -2 teaspoon lemon juice (depends on your taste)
  • 1 (10 1/2 ounce) can cream of mushroom soup (can sub cream of chicken soup)
  • 1 cup sour cream (can use low fat if you like)
  • 12 cup parmesan cheese, grated (split into two 1/4 cups)
  • 8 ounces spaghetti noodles (you can use other types of noodles as you like)


  1. Preheat oven to 350 degrees. Butter a casserole dish.
  2. First slice or chop your mushrooms and onions, melt butter in saute or fry pan; add mushrooms and onion, get them cooking for a few minutes, uncovered, until they give up some of their juices, then add garlic, lemon juice, wine and let cook down a bit till barely moist and most juices evaporated. This will deepen their flavor.
  3. Remove veggies from pan and set them aside in a big mixing bowl.
  4. Add oil to the same pan, and throw in chicken, brown both sides; this should take about 5-10 minutes depending on your stove and the size of the pieces.
  5. Throw browned chicken pieces on top of mushrooms and onions in the big mixing bowl; add a can of cream of mushroom soup (you can sub with cream of chicken if you like); add sour cream on top.
  6. In the meantime, you will want to have boiled noodles per package instructions, and drain them (save 1/2-1 cup pasta water).
  7. Add noodles and 1/4 cup parmesan on top of everything else in the mixing bowl and gently mix it all together. If it is really thick, add a little of the pasta water to thin just a bit.
  8. After mixing it all, put it in a buttered casserole dish (I usually use just a 9x12 rectangle),sprinkle 1/4 cup more of parmesan on top of it all, and cover tightly with alum. foil. Bake it in the oven covered for about 35-45 minutes depending on how thick your chicken slices were and the shape of your dish (deeper dishes need time).
  9. Tear foil off for last 5-10 minutes to crisp up the top. Once out of oven, let it cool a few minutes before cutting it into serving portions.
Most Helpful

Delicious recipe. For a change try using 1/2 c. Cream Sherry...so good!

Annette N. March 20, 2015

This was a delicous recipe. I omitted the onions, only because of a personal taste. I will definitely make this dish again

pgarrison12 December 13, 2009

My aunt makes this, but adds cheddar to top. Either way, it is soooo delish! Frezzes well too. Thanks for adding this one!

AshleyS October 20, 2009