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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
7 ounces thin spaghetti
*(Since I use a rotisserie chicken, I used unsalted chicken broth - enough to cover the spaghetti) (Cook and save some of the cooking liquid for the sauce)
1 tablespoon salted butter
1 package sliced mushrooms
1/2 cup chopped celery**
1 medium onion, chopped**
1/2 cup chopped green bell peppers**
1/2 cup chopped red bell peppers**
Small package frozen peas and carrots
1 (10.75-ounce) can EACH of Cream of Chicken & Mushroom soup
3/4 - 1 cup cooking liquid
1 (8 oz) container sour cream
2 cups sharp yellow cheddar cheese, shredded***
2 cups sharp white cheddar cheese, shredded***
2 cups cooked, chopped chicken (I used a rotisserie chicken)
Salt, pepper, onion powder and garlic powder, to taste
Topping: Enough cheese to cover casserole and bread crumbs mixed together (I use the Kraft Cheddar cheese and breading mix that is found in the diary section.)
Preheat oven to 350. Spray a 2-quart casserole dish with nonstick spray. (I used a 13x9 pan.)
Roughly chop the chicken and put in a large mixing bowl.
*Cook spaghetti in same chicken broth. Cook pasta according to package directions, but only cook it until it is al dente (you still want a little bite to it). Drain the pasta and set it aside.
Melt butter in a large, deep skillet over medium heat. Add the chopped vegetables. Cook until the vegetables have softened, about 4 to 5 minutes. Mix all ingredients together until combined.
Pour the mixture into the prepared casserole dish. Sprinkle remaining cheddar cheese on top. Bake for 45 minutes, or until the casserole is hot and bubbly and golden brown.
** I used a package of the frozen chopped mix.
*** I like the blended shredded cheeses.
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* CHICKEN SPAGHETTI CASSEROLE * - All time favorite
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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
7 ounces thin spaghetti
*(Since I use a rotisserie chicken, I used unsalted chicken broth - enough to cover the spaghetti) (Cook and save some of the cooking liquid for the sauce)
1 tablespoon salted butter
1 package sliced mushrooms
1/2 cup chopped celery**
1 medium onion, chopped**
1/2 cup chopped green bell peppers**
1/2 cup chopped red bell peppers**
Small package frozen peas and carrots
1 (10.75-ounce) can EACH of Cream of Chicken & Mushroom soup
3/4 - 1 cup cooking liquid
1 (8 oz) container sour cream
2 cups sharp yellow cheddar cheese, shredded***
2 cups sharp white cheddar cheese, shredded***
2 cups cooked, chopped chicken (I used a rotisserie chicken)
Salt, pepper, onion powder and garlic powder, to taste
Topping: Enough cheese to cover casserole and bread crumbs mixed together (I use the Kraft Cheddar cheese and breading mix that is found in the diary section.)
Preheat oven to 350. Spray a 2-quart casserole dish with nonstick spray. (I used a 13x9 pan.)
Roughly chop the chicken and put in a large mixing bowl.
*Cook spaghetti in same chicken broth. Cook pasta according to package directions, but only cook it until it is al dente (you still want a little bite to it). Drain the pasta and set it aside.
Melt butter in a large, deep skillet over medium heat. Add the chopped vegetables. Cook until the vegetables have softened, about 4 to 5 minutes. Mix all ingredients together until combined.
Pour the mixture into the prepared casserole dish. Sprinkle remaining cheddar cheese on top. Bake for 45 minutes, or until the casserole is hot and bubbly and golden brown.
** I used a package of the frozen chopped mix.
*** I like the blended shredded cheeses.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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