What’s for Dinner? {Chicken Spaghetti Casserole}

Today I’m sharing another casserole.  I was so excited when I found this recipe from Plain Chicken, a food blog with lots of yummy recipes.  Find the original recipe for cheesy chicken spaghetti casserole here.

I didn’t follow the original recipe exactly, because I didn’t have everything it called for.  I want people to not be discouraged when they find a delicious recipe where they have most of the ingredients but not all– chances are you can substitute, or maybe even leave it out (depending on what it is) and still have a delicious dinner!

Now, the reason I was so excited for this recipe was because it involves spaghetti.  We buy our spaghetti from Costco, so we usually have a lot of spaghetti noodles at home.  This recipe gave me something to do with it other than your typical spaghetti with red sauce.

Since we are right at the end of September and getting ready to say hello to October, this is the perfect meal for a fall night.  It’s a warm and home-y, delicious casserole.   I made it on a chilly overcast weeknight.  I had an apple-pumpkin candle burning, and once I whipped up the casserole and put it in the oven– I whipped up some apple bread so it was ready to go into the oven when the casserole came out.  It really was a perfect fall evening.

Yum.

Okay, so I provided the link above to the original recipe– so I will just share what I did differently.  The great thing about this casserole is that most of the ingredients are things I have on hand consistently.  Here is an ingredient breakdown:

  • 4 cups cooked, chopped chicken (I just used four small tenderloins and it was plenty)
  • 12 oz spaghetti, cooked and drained (I eyeballed it- since the package comes in 16 oz)
  • 2 cans cream of chicken
  • 1/4 cup chicken broth (I didn’t have this, surprisingly, but I did have beef broth.  It worked perfectly.)
  • 16 oz sour cream (I could not imagine putting a whole container of sour cream in a dish so I just used about half, so 8 oz.  Again, the dish turned out delicious so this adjustment was fine!)
  • 1 stick of butter, melted
  • 1/4 tsp cayenne pepper (I eyeballed it for this and all of the remaining seasonings)
  • 1/4 cup dried parsley
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp Italian seasoning
  • 1/2 cup Parmesan cheese (I love Parmesan cheese, so I didn’t measure and probably ending up using a tad more than a 1/2 cup!)
  • 1 1/2 to 2 cups sharp cheddar cheese (I didn’t have this on hand so I simply left it out.  I’m sure it adds a very delicious part to the meal, but I didn’t feel like the dish was lacking anything without it.)
  • 1 cup Italian breadcrumbs
  • (I added chopped onion to mine, although this is not in the original recipe)

I love a versatile dish, and this is definitely one.  I’m thinking I will add veggies next time.  Broccoli, bell pepper, and mushrooms.  Yum.  If you don’t have cream of chicken, I’m sure any cream soup would do.  {This recipe is husband-approved.}

Thank you Steph from Plain Chicken, for giving me a delicious casserole to add to my collection!

If you have a lot of the ingredients above, give this recipe a try!

Comments

  1. So excited to try this I just stuck it in the oven! My only issue so far with it is it takes 45 mins to prepare before going in the oven. If it turns out good I think I will make enough for two and freeze one for later.
    Hally

    • Did you make any changes or additions? If so, I’d love to hear how they turned out! Next time I make it, I plan on adding some veggies!

  2. what is the cooking time???

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