Rotisserie Chicken Spaghetti Casserole
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 1 rotisserie-cooked chicken, skinned, deboned
- 1 (16 ounce) package spaghetti, cooked, drained
- 2 cups cremini mushrooms, sliced
- 1 -2 cup vidalia onion, diced
- garlic powder, to taste
- salt, to taste
- black pepper, to taste
- 2 teaspoons butter (or to taste) or 2 teaspoons margarine (or to taste)
- 1 (10 1/2 ounce) can reduced-sodium cream of mushroom soup
- 1 (10 1/2 ounce) can cream of roasted chicken with herbs soup
- 1 cup reduced-sodium chicken broth
- 1 (16 ounce) package Velveeta cheese, diced
- 1⁄2 cup reduced-fat cheddar cheese, shredded
directions
- Remove skin and bones from your rotisserie chicken and dice up all of the meat.
- Melt 1 tsp margarine in a skillet and saute onions until they are very soft, about 5 minutes, seasoning to taste with a small amount of salt, pepper, and garlic powder.
- Place cooked onions in to a very large bowl, then melt the remaining 1 tsp margarine and saute the mushrooms until very soft, also seasoning to taste with salt, pepper and garlic powder, another 5 minutes; add the mushrooms to the bowl with the onions.
- Add the chicken meat, cooked & drained spaghetti,and diced velveeta to the large bowl and toss well to coat.
- Mix together the chicken broth, cream of mushroom and chicken soups and add to the bowl, combining well.
- Pour into a large oval casserole and bake covered in a preheated 350 F oven for 25 minutes.
- Remove cover, sprinkle Cheddar cheese on top and bake another 5 minutes.
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Reviews
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I was pleasantly surprised that my family really enjoyed this dish. I put too much garlic powder for my tastes, but they ate it 2 nights in a row. This recipe makes a MASSIVE amount! I used 2 small cans of mushrooms since I didn't have fresh on hand. I also used yellow onions and I added a few stalks of chopped celery. And since I didn't have the Velveeta cheese, I tore up American Cheese slices and also added a little bit of shredded mozzarella cheese. The casserole stayed in the oven for nearly an hour - perfect for an evening when I don't know what time to have dinner ready. I would make this again, but for my own tastes would omit the garlic powder and use fresh garlic instead.
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This was really, really good. I did not have fresh mushroom so I used canned and sauteed them with the onion. Also, I used regular cream of chicken soup (what I had at home). I added an extra can of cream of mushroom and some extra chicken broth--it appeared a little dry to me. My family enjoyed it--most of the kids--3 out of 4 is not too bad.
Tweaks
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I was pleasantly surprised that my family really enjoyed this dish. I put too much garlic powder for my tastes, but they ate it 2 nights in a row. This recipe makes a MASSIVE amount! I used 2 small cans of mushrooms since I didn't have fresh on hand. I also used yellow onions and I added a few stalks of chopped celery. And since I didn't have the Velveeta cheese, I tore up American Cheese slices and also added a little bit of shredded mozzarella cheese. The casserole stayed in the oven for nearly an hour - perfect for an evening when I don't know what time to have dinner ready. I would make this again, but for my own tastes would omit the garlic powder and use fresh garlic instead.