Chicken, pasta, mushrooms, and cheese flavor this creamy dish of comfort food. Perfect for a group get-together on a rainy Sunday.8
| Prep Time: | 1 hr |
| Cook Time: | 20 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 9 |
| Yield: | 8 to 10 servings |
Ingredients
- 1 (2 to 3 pound) whole chicken
- 1 ½ cups chopped celery
- 1 cup chopped onion
- 1 teaspoon dried parsley
- 1 (16 ounce) package uncooked spaghetti
- 1 (8 ounce) package Cheddar cheese, shredded
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (6 ounce) can sliced mushrooms, drained
Instructions
- Bring a large pot of salted water to a boil. Add chicken and boil for 35 to 45 minutes, or until no longer pink inside. Remove chicken from pot, reserving chicken cooking broth in pot, and let cool before deboning. Remove chicken meat from bones and shred. Set aside.
- In pot with chicken broth, combine the celery, onion, parsley and spaghetti. Bring to a boil and cook 8 to 10 minutes or until spaghetti is al dente. Drain, reserving 1 cup of broth.
- Preheat oven to 350 degrees F (175 degrees C).
- Return drained noodles, celery, onion and parsley to pot. Add reserved chicken broth, shredded chicken, cream of mushroom soup and mushroom slices. Stir together, then evenly fold and spread mixture into a 9×13 inch baking dish and sprinkle with the cheese.
- Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly.
Nutrition Facts
| Calories | 629 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 121 mg |
| Dietary Fiber | 3 g |
| Protein | 38 g |
| Saturated Fat | 12 g |
| Sodium | 779 mg |
| Sugars | 4 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
My Husband and I really enjoyed this casserole. I made some shortcuts and minor adjustments. Used grilled chicken and Angel hair pasta I had on hand, sautéed celery, onion and red bell pepper in butter and then added fresh mushrooms. Added the pasta and chicken some garlic powder, oregano, salt & pepper, one can of cream mushroom soup and chicken broth. Topped with cheese and baked. Yum! Definitely will make again.
I made this with 2 bone-in chicken breasts and halved the other ingredients. I used fresh mushrooms instead of canned and penne pasta instead of spaghetti because that’s what I had. I’m living in an RV for a couple months and this was easy to make in my small kitchen. Hubby liked it too! Will make again
Was using leftover chicken breasts, so I sauteed the onion and celery in butter, seasoned with salt and pepper and garlic powder. I didn’t have broth, so I used the juice from the mushrooms, and cooking sherry to equal the one cup of liquid. I used noodles, because that’s what I had. I thought 8 oz of cheese on top sounded like way too much, so I put some in the soup mixture, then the rest on the top. I also added some poultry seasoning. I’ll definitely make this again.
I made the smaller version so instead of the half a can mushrooms I used the whole can. I also added additional chicken bouillon and added garlic powder. All and all a great recipe.
Great recipe! Be sure to look through the comments for some great ideas about tweaking the recipe. I used rotisserie chicken to save time (and dirty dishes), and I also sauteed the celery and onion in butter since I didn’t do the “boil the chicken with the veggies” step. I swapped one can of cream of mushroom for cream of chicken, and I added extra milk to make sure the casserole didn’t get too dry during baking. I made this for a 14-person birthday lunch (didn’t quite double the recipe, but it was close), and everyone loved it, even my pickiest eaters. Will definitely add to the rotation!
Followed the recipe but sprinkled fresh parsley when it was done. Added color. It’s a winner.
No changes made. I will definitely make this again!!!
The recipe was a bit dry, but my granddaughter loved it. After reading some reviews, I sauteed the celery and onions instead of boiling them. I used roasted 2 chicken breasts with Lawry’s Seasoning Salt and pats of butter that I roasted in the oven at 350º for 30 minutes. Roasting the chicken has a better taste than boiled and not as dry. I also added 1 tsp. of garlic powder since some reviews said it was bland. If I make this again, I will add maybe 1/2 cup more of the broth or a 1/2 cup of milk.
This was so delicious. It was a big hit with the family, and I know I will make again. I must say however, that I did add 5 oz of Rotel to spice it up and it tasted so yummy. GREAT RECIPE! 5 STARS *****
Kids loved it. Took to a banquet, everyone enjoyed. Added some extra veggies for color.
I only had breast and drumsticks. Added onion and bellpepper(from our garden), and garlic when I boiled the chicken. Did not have cream of mushroom. So added cream of chicken and rotel! It made 2 casseroles so now I froze it to have when my mother comes the day before Thanksgiving!! A hit with all!!!
My whole family loved this recipe! I used 6 chicken thighs instead of a whole chicken. If it’s dry, just use more of the reserved broth. I’ll try with some bell peppers next time.
This is the recipe I have been looking for and I am sure we will enjoy
After reading the other reviews, I changed a few things. Instead of boiling your onions and celery in chicken broth, I sautéed them in ¼ stick of butter with salt and pepper. I also added half of a bell pepper for a little extra flavor. Alsoto add a little more flavor, instead of 2 cans of cream of mushroom soup, I used 1 can of cream of mushroom and 1 can of cream of chicken. I also added about half of a can of milk. I mixed the onions, bell pepper, and celery with the cream of mushroom soup and the cream of chicken soup. I also added salt and pepper to taste. I choose not to add the mushrooms. Everyone really enjoyed these changes but I have to agree it is a lot of food.
Have made this several times – keeps well, freezes well and the guys love it. Great to make and reheat for work.
When I first made this, I didn’t have parsley. It was bland and a little dry, after baking. I revamped the recipe. With the left over broth, I added two tablespoons of chicken bullion. Plus basil instead of parsely, and some garlic salt. I doubled the onions, celery and chicken broth (2 cups of broth). Canned chicken works just fine! I also substituted egg noodles for the spaghetti. I can’t believe how much better it tastes now. I hope others will try it. You might be surprised.
This was a great recipe, and it made so much, it fed my husband and I all week! I substituted the 8 oz of shredded cheddar for 16 oz of Velveeta, and it was great! Very econmical meal.
After mixing everything together I tasted the sauce and it was definitely bland to my taste. I added 1/2 teaspoon of garlic salt, 1/4 teaspoon of garlic pepper, 1/2 teaspoon of salt-free Cavender’s Greek seasoning, and 1/4 – 1/2 teaspoon of poultry seasoning. That seemed to fix it. I used Velveeta cheese and just melted it in the pan and didn’t bother to cook it in the oven like a casserole. We just filled our plates from the pan and served it with crescent rolls and a salad. I did have to add a bit more broth to thin it down a little.
My husband LOVED this recipe…it is so creamy and yummy… definate comfort food!! I don’t shred my chicken though, I cube it, and I add a little green pepper to the water as it boils. Thanks for a great recipe!
We did not like this recipe. It made enough for a crowd, but was very bland and very dry. It needed a whole lot of something to make it better. I ate it a leftovers for lunch the entire week (because my husband would let the enitre pan go to waste despite how bad it was) with the help of plain yogurt & more cheese to attempt to moisten it up. Will not ever make this one again.
This was a good recipe but a little bland. I used fresh mushrooms but it also requires some garlic, herbs and/or seasonings to give it more ‘oomph’. A good recipe to make your own.