White Chicken Mushroom Spaghetti

Recipe by SpchTeachCooks
READY IN: 1hr 5mins
SERVES: 8-10


  • 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)


  • Preheat oven to 350 degrees. Butter a casserole dish.
  • 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.
  • Remove veggies from pan and set them aside in a big mixing bowl.
  • 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.
  • 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.
  • In the meantime, you will want to have boiled noodles per package instructions, and drain them (save 1/2-1 cup pasta water).
  • 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.
  • 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).
  • 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.