Creamy Chicken Spaghetti Casserole
I’m all for comfort food, and when I saw The Pioneer Woman’s recipe for Chicken Spaghetti a few years ago, I thought, “Is there a way to make that better?”
The answer is no. It’s just about perfect the way it is. Canned “cream of” soups and all.
BUT, when one craves Chicken Spaghetti, and one doesn’t necessarily have all the ingredients to make THE Chicken Spaghetti…one must improvise.
Truly, some of my favorite recipe twists come from taking a recipe, perusing my pantry and fridge for things I already have on hand, and then making it work. Or doing things like grabbing a rotisserie chicken from the grocery store, rather than roast my own, for this casserole.
So, I’ve transformed Ree’s Chicken Spaghetti into Creamy Chicken Spaghetti Casserole—kinda the same, but different. And terribly yummy.
- 1 rotisserie chicken, picked clean into bite-sized pieces
- 3 cups dried whole wheat pasta, broken into 2″ pieces
- 2 cups chicken stock
- 2 cans of “cream of” soup (I used mushroom and celery)
- 3 cups grated mozzarella cheese
- 1/2 medium onion, diced
- 3 green onions, diced
- 1 large tomato, diced
- 5 white or baby portobello mushrooms, sliced
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 cup crushed potato chips (I used Kettle brand)
- Preheat the oven to 375°F. Grease the bottom and sides of a 9×13″ casserole dish.
- Bring the chicken stock to a boil in a large pot, then add the spaghetti and let it cook to just under al dente—about 8 minutes—then drain it.
- In a big bowl, combine the cooked spaghetti, chicken, 2 cups mozzarella, onions, tomato, mushrooms, salt, pepper, garlic powder. Pour it into the prepared casserole dish, and smooth it out. Top with the remaining mozzarella and the potato chips.
- Bake the creamy chicken spaghetti casserole for 25 to 30 minutes, or until the cheese is melted, and the top is golden brown.
