Make two casseroles if this is too much; freeze one and consume the other. Also acceptable is turkey breast flesh. Avanti!
| Servings: | 20 |
| Yield: | 20 servings |
Ingredients
- 1 pound spaghetti, broken into pieces
- 3 (10.75 ounce) cans condensed cream of mushroom soup
- 12 ounces shredded Cheddar cheese
- 6 cups shredded boiled chicken breast meat
- 1 pound sauteed mushrooms
- 1 (4 ounce) jar sliced pimento peppers, drained
- 2 cups reserved chicken broth
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add uncooked spaghetti (broken into thirds) to the pot and cook for 8 to 10 minutes or until al dente. Drain and set aside.
- In a large saucepan, heat soup over low heat. Add shredded cheese (reserve some for topping) and stir together. Then add the cooked shredded chicken, mushrooms, pimento peppers and cooked spaghetti and stir all together. Add enough of the reserved broth to make it ‘sloppy’ and mix all together.
- Pour mixture into a 9×13 inch baking dish. Sprinkle reserved shredded cheese on top and bake in the preheated oven for 25 to 35 minutes or until bubbly.
Nutrition Facts
| Calories | 279 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 1 g |
| Protein | 21 g |
| Saturated Fat | 5 g |
| Sodium | 506 mg |
| Sugars | 2 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious – now, to indicate what I added to the basic recipe: HALVED the recipe (it still filled a 9 x 13 pan), 2 cans of soup – one of cream of mushroom, one of Cheddar cheese soup (Campbells); used the entire 12 ounces (three cups) of cheddar cheese and the entire six cups of rotisserie chicken chopped; 1 can mushroom pieces – used the liquid from the mushrooms and added water to make 1 cup liquid to which I added 1 Tablespoon chicken boullion; and – to use up my vegetables in the fridge, I sauteed a small white onion, 1 teaspoon of dried garlic, 3 stalks celery diced, 6 small carrots diced , 6 pea pods- I had no pimento peppers so I chopped 1 small red pepper and 1 small yellow pepper which I sauteed along with the rest of the vegetables. Lovely! Thank you
I made a double recipe for a church meal. It went over VERY well
OK this is fantastic ! I used 2 rotisserie chickens, deboned and boiled off /cooked down the carcasses w/ some extra chicken bouillion for the broth . Forgot the pimento, so I added some frozen chopped red/green pepper onion blend to the mushrooms. I used the 2 cans of mushroom and 1 can of chicken soup idea, added extra broth and parmesan cheese. THIS IS such a FABULOUS family meal.
Yummy
Very delicious!
I for got to put in the mushroom’s and the peppers added broccoli
used 1 can each cream of chicken, cream of mushroom, and cheddar cheese soups; thighs, not breasts…like others, used fresh mushrooms, sautéed with roasted red peppers and garlic. my family raved. granddaughter ate 2 helpings and she hates mushrooms. my son and his roommates devoured 2nd pan. finally! a meal that everyone likes.
Turned out really yummy! I added some sautéed celery and onions, mixed in all the cheese and topped with crushed Ritz crackers. It was fantastic!
Awesome recipe spiced it up some but used the main ingredients listed my family loved it!!!!! Forgot to take the pic before they started eating so only could post what was left in the pan lol
Let out extra mushrooms. Added extreme
It is wonderful although I added cream of celery, cream of chicken, a little garlic salt and cayenne pepper for spice!!
Scrumptious! Ive made this recipe as written many times. My family loves it. I love how easy it is and having enough for everyone plus leftovers
I’ve made this recipe so many times. It’s always turned out well, although I don’t add the pimiento peppers, I don’t care for them. It’s super easy, feeds a crowd, is delicious and an easy reheat for leftovers, if there are any. The chicken/turkey can be already cooked, just cut it into bite sized pieces and heat up with the mushrooms. Enjoy
It had a good texture but the flavor was a bit boring
I made this recipe exactly as it was written … my family liked it, I thought it was ok. What I didn’t like was it was salty from the 3 cans of condensed soups. Next time I will add some onions along with more fresh mushrooms and make my own cream sauce.
This was very bland. I think it needed onions, salt and pepper, and perhaps a dash of italian seasoning. Disappointed. As my husband used to say, “It’s not that good but there’s a lot of it”!
We make this for people everytime we have a big group come over, or if we can’t think of anything to do with some canned chicken. We make this with freshly grown hot peppers instead of pimento peppers, and skip the mushrooms.
Used 1 can of family sized healthy mushroom soup ~26oz & 1 can of chicken broth ~14oz. Measured out 12oz from 1 bag of cheddar and 1 bag of mozzarella cheese. Used 2 lbs of pre-seasoned garlic & herb chicken from Walmart which I cubed and sauteed. Only used 1 8oz package of mushrooms. Diced, sauteed & added 2 medium yellow onions and 2 large sweet red peppers. No additional seasonings were added. Very yummy, will make again 🙂
I doubled the recipe and added, chili peppers and made the soup base. Instead of commercial soup, I added 1 cup dry milk, 1/2c. Corn starch, 1 tab. Italian seasoning, 2 tsp salt 2 1/4 cups broth in which the chicken was boiled. Dissolved all in a pan, then followed the recipe. I did not add cheese to the mix only topped the dish with the cheese.
This recipe is very tasty! I substituted spaghetti squash for the pasta to make it more healthy. For a 13×9 casserole pan I multiplied the recipe by 2/3. Didn’t have pimento peppers so I just used green pepper and it was still delicious.
Great recipe! No complaints from the adults or children. I only modified a little: seasoned chicken, added spinach, and chives.