Creamy Dreamy Chicken and Spirals Casserole

Creamy Dreamy Chicken and Spirals Casserole

Michelle Krz 0

"This melt in your mouth casserole is a great comfort dish. The white wine and mustard lend just enough flavor to perk up the cheddar cheese sauce. Serve with a light salad and crusty bread."

Ingredients 1 h {{adjustedServings}} servings 510 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 510 kcal
  • 26%
  • Fat:
  • 36.3 g
  • 56%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 670 mg
  • 27%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch pan with cooking spray and set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Melt butter in a saucepan over medium heat. Add flour a tablespoon at a time and stir until smooth. Gradually stir in milk. Bring to a low boil, and cook for one minute, stirring constantly. Remove from heat and stir in cheddar cheese until melted. Stir in cream cheese and until melted. Add wine, and season with mustard, nutmeg and salt.
  3. Pour cooked noodles in pan. Layer chicken pieces over the noodles. Pour sauce over the chicken. In a small bowl, mix the cracker crumbs, parmesan cheese and butter, and sprinkle over the sauce.
  4. Bake in preheated oven for 30 minutes, or until edges of casserole are bubbling. Remove from oven, and stir to thoroughly coat pasta and chicken and to keep top of casserole from hardening. Allow to cool for 10 minutes before serving.
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Reviews 40

  1. 52 Ratings


I don't understand all the bad reviews. My 5yo daughter loved this dinner. I made it with 2 cups of rotini and used chicken broth instead of wine. The entire family and dinner guests thoroughly enjoyed the meal. We served it with crusty buttered bread to soak the sauce up with and it was delicious!


Sauce was too rich - too cheesy with definite wine taste!! It overwhelmed the chicken and pasta, instead of accenting it. I would have preferred macaroni & cheese to this for less cost and better flavor!

Sarah Jo

I tried to stay true to the recipe but sub what I had on hand to keep the food budget down. I browned raw cubed chicken breast in a little evoo/butter before proceeding with the recipe. I didn't use as much butter/flour as called for, just a teaspoon of each that I cooked to a light brown before adding the milk, cream cheese, milk and wine. The cream cheese I used was Philadelphia's cooking cream, which made it SO much easier to work with. I used French's chardonnay dijon mustard, omitted the extra salt and I added a teaspoon each of garlic and onion powder and couple good shakes of Frank's Hot Sauce. The cheddar cheese I used was extra sharp. The flavor of this casserole was out of this world BUT our issue with it was it was REALLY thick. REALLY thick. And kind of gummy. I think this would be excellent if it had a little more milk, maybe about a half cup or so. Then it might be perfect. My kids absolutely loved it, thickness aside. I'll make this again. I served steamed broccoli on the side but next time, I might just stir it in. I think it would be a great all-in-one casserole dinner.