Italian Chicken Casserole

"This is a recipe for a creamy baked chicken spaghetti recipe. I enjoy this recipe because it doesn't contain any "cream of" soups and it's very simple to make. The creamy red sauce is just delicious, I think. This recipe is from Paula Deen."
photo by 2Bleu photo by 2Bleu
photo by 2Bleu
photo by Boomette photo by Boomette
photo by *Parsley* photo by *Parsley*
photo by *Parsley* photo by *Parsley*
photo by CookingONTheSide photo by CookingONTheSide
Ready In:




  • Preheat oven to 350 degrees; lightly spray a 9x13-inch baking dish with nonstick spray.
  • In large skillet, heat olive oil over medium-high heat.
  • Add onion and garlic; cook 3 minutes, or until tender.
  • Stir in chicken, tomatoes and cream.
  • Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes, or until slightly thickened.
  • Add cream cheese and 1 cup mozzarella cheese; cook, stirring constantly until cheeses are melted.
  • Add pasta, tossing gently to coat.
  • Spoon into prepared baking dish.
  • Sprinkle evenly with remaining cheese.
  • Bake 30 minutes.

Questions & Replies

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  1. I cooked the chicken (1 large b/s breast) with the onions and garlic. I added salt, black pepper, and a dash of crushed red pepper flakes to the sauce. Since it called for 1/2 lb of pasta, I used just one can of diced tomatoes and half the mozzarella called for. As it was simmering, I thought.... 'Why bake it?' so I served it as a sauce over the spaghetti and it was enjoyed by us both. I will have to try baking this next time, but we were hungry, lol. Thanks for another great recipe Lainey, keep em comin! :)
  2. Made exactly as stated was great, whole family loved it. thanks for sharing
  3. Loved it! 3 cups cooked/chopped was about 1 and 1/8lbs just in case you're like me and clueless(;
  4. Very good - I doubled the cream cheese and added some leftover spaghetti sauce that I had in the fridge since I made an entire box of pasta before I read that it only called for 8 oz. I cooked my chicken with the onions and garlic so it would have some extra flavor and added a small pinch of basil and red pepper flakes for added flavor. It absolutely needed salt and pepper to bring out the flavors as well. Everyone liked it a lot - the picky 10 year old had 3 servings! Thanks.
  5. this was quick easy and tasty. I did add a little more cream cheese I also added salt, pepper and some Italian seasoning to the sauce before I combined everything. This was yummy and tasty. Im thinking of doing a seafood version replacing chicken with shrimp or shrimp and crawfish. Yummy!


  1. I decided to make this recipe for a school fund raiser. We have to make a casserole and freeze it. The teachers and parents then can purchase them. I substituted ground turkey for the chicken. The rest I kept the same. I did add a bit of salt and pepper. I hope I get a good price for my casserole.
  2. I did half the recipe and used 1 onion and 2 garlic cloves. I though I had cans of diced tomatoes but no. So I had to substitute. I used 1 diced tomatoes, with 1 can of tomato sauce (maybe 8 ounces). I added dry basil and oregano (1/2 tsp of each). Instead of heavy whipping cream, I used fat-free evaporated milk. I used reduced-fat cream cheese, reduced-fat mozzarella cheese but only 1/2 cup. I didn't put it in the oven with more mozzarella on top. I wanted it more healthy for my lunches. It's delicious. Thanks Lainey. Made for Zaar Star Game
  3. This dish is fantastic! I somehow missed the part where it calls for 2 cans of tomatoes so I had to use 1 can of the diced and added a cup and a half or so of crushed tomatoes. I also used penne instead of angel hair as that was I had on hand. I will absolutely be making this dish again. Thanks Lainey!
  4. Delicious! I used butter in place of the oil and also added in some parmesan cheese and reduced the whipping cream down to 3/4 cup, added in 2 teaspoons crushed red chili flakes, this made for a wonderful creamy tomato dish that was served with spaghetti, thanks for sharing hon!
  5. I am rating this recipe on the flavor of the sauce, the ease of preparation, and overall consistency of the casserole. The reason I am doing this is because I changed the major ingredient... chicken. I used 3 cups of shrimp instead of the chicken, and I must say it works VERY well with the shrimp. I added the shrimp after allowing the cream cheese and mozzarella to melt and cooked it just long enough for the shrimp to change color. I followed the recipe to a tee (with the exception of the shrimp) and it was rich and incredibly yummy. My family raved over this and went back for seconds and thirds. I will definitely have to try this with the chicken, too. Thank you for sharing this fabulous is definitely a keeper!!


I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
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