Chicken Spaghetti Casserole II

Chicken Spaghetti Casserole II


"A creamy comfort food casserole combining the flavors of chicken, spaghetti, mushrooms and cheese. Great for a rainy Sunday group gathering.8"


1 h 20 m servings 629 cals
Serving size has been adjusted!

Original recipe yields 9 servings



  • Calories:
  • 629 kcal
  • 31%
  • Fat:
  • 32.1 g
  • 49%
  • Carbs:
  • 45.3g
  • 15%
  • Protein:
  • 37.9 g
  • 76%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 779 mg
  • 31%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. 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.
  2. 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.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. 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 9x13 inch baking dish and sprinkle with the cheese.
  5. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly.
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  1. 19 Ratings


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 o...

This recipe is really the best chicken casserole I have ever had. All the ladies at church have been sharing this recipe since it was a huge hit at a gathering recently. My husband had 3 helpi...

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 Cavend...

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 basi...

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.

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.

Have made this several times - keeps well, freezes well and the guys love it. Great to make and reheat for work.

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 ...

My husband LOVED this 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 f...