Chicken over spaghetti is a very common dinner choice, but combining them in a casserole makes for a new and interesting twist that will bring smiles to even the pickiest mouths.
Spaghetti is one of my favorite pasta choices, mainly because it’s easy and always a hit with my picky son. But spaghetti with tomato sauce and possibly meatballs can get boring, so I’m always on the lookout for new ways to make the pasta dish, like this Greek chicken spaghetti or spaghetti pepperoni pie. I’d never considered a spaghetti casserole though until Taste of Home suggested it. But the idea of mixing all those noodles with a creamy sauce, some vegetables and chicken made my mouth water. Then watching my son lap up every last bite on his plate made me smile even more. And considering how easy it was to make, I’m going to start coming up with as many spaghetti casseroles as I can.
Chicken spaghetti casserole
- 2 chicken breasts, cooked and chopped
- 12 ounces uncooked spaghetti, broken in half
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 cup plain yogurt
- 1/2 cup milk
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded mozzarella
- 2 cups shredded Parmesan
- 3 celery ribs, chopped
- 1 onion, chopped
- 1 cup mushrooms, stems removed and chopped
- 1 cup Ritz crackers, crushed
- Preheat oven to 350 degrees F. Grease a 3-quart baking dish and set aside.
- Cook the spaghetti according to the package directions, drain and set aside.
- Whisk together the soups, sour cream, milk, butter, garlic powder, salt and pepper until combined. Mix in the cheeses, celery, onion, mushrooms, chicken and spaghetti until well combined.
- Transfer the creamy chicken mixture to the prepared baking dish. Top with the crushed crackers and cook for 40-45 minutes or until hot and bubbling. Serve immediately.