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Thursday, May 30, 2013

Cheesy Chicken Spaghetti Casserole


This recipe is from Plain Chicken reader, Jennifer Colson.  She calls the recipe chicken tetrazzini. I already have a couple of tetrazzini recipes, so I call this Cheesy Chicken Spaghetti Casserole. We thought this was great. It makes a ton. It would be a great potluck dish.  It can be made ahead of time and frozen or refrigerated. I suggest dividing this into two 9-inch pans and freezing one of them for later. Each pan would serve about 6 people. This is good reheated for lunch or dinner the next day. Thank you so much for sharing your recipe with us Jennifer!




Cheesy Chicken Spaghetti Casserole
serves 10-12
(Printable Recipe)

  • 4 cups cooked, chopped chicken (1 whole rotisserie chicken)
  • 12 oz spaghetti, cooked and drained
  • 2 cans Cream of Chicken soup (I used 98% fat free)
  • 1/4 cup chicken broth
  • 16 oz sour cream (I used light)
  • 1 stick of butter, melted
  • 1/4 tsp cayenne pepper
  • 1/4 cup dried parsley
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 1 tsp Italian seasoning
  • 1/2 cup Parmesan cheese
  • 1 1/2 - 2 cups shredded sharp cheddar cheese
  • 1 cup Italian breadcrumbs


Preheat oven to 350.

Combine first 12 ingredients.  Spread into a lightly greased 9x13-inch dish (or 2 9x9-inch dishes).  Top with cheddar cheese and breadcrumbs.

Bake uncovered for 45-60 minutes, until bubbly.

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20 comments:

  1. Try it with crushed Ritz instead of bread crumbs. It gives a great flavor!

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  2. How many cups is 12 oz spaghetti?

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  3. Eileen - I am not sure how many cups it is. It is 3/4 of the pound package. Enjoy!

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  4. I made this last night, and it was really good. I halved the recipe and made it in an 8x8 pan. The butter I had was salted, and the next time I make it I'll leave out the extra salt.

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  5. Chicken or turkey tetrazzini is one of my absolute favorites. For some reason Trevor doesn't like it as much. Punk kid....

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  6. Gawd this looks good. Pinned.

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  7. i'm wondering can the spaghetti be switched out for a different pasta...and would that affect cook time??

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  8. I made this last night and boy was it DELICIOUS!! So much so I brought some left-overs to work for lunch today :)The only thing I added was 1T minced garlic. Yummmmmm! Thanks for posting!! xoxo

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  9. Please forgive this ignorant question.....if i were to make this is 2 pans, when you say "freeze the other one", exactly, how is that done? just stick it in the pan, cover with foil and freeze?

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    Replies
    1. I put it in the pan, cover it with plastic wrap and then with foil and throw it in the freezer.

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    2. Easy enough! Thanks for that!

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  10. I made this tonight.. It was delicious. I didn't have broth or shredded chicken & it still turned out great! Everyone loved it. I like the little bit of heat from the cayenne.. Fantastic flavor overall! Served with Garlic bread. Simple fast dinner

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  11. I thought there was way too much parsley and butter so I cut in half the amount. Also the time to cook I felt was to long since everything is already cooked. I cut the time in half as well. Everything turned out perfect! The family loved it! Thanks!

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  12. I thought there was way too much parsley and butter so I cut in half the amount. Also the time to cook I felt was to long since everything is already cooked. I cut the time in half as well. Everything turned out perfect! The family loved it! Thanks!

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  14. I used cream cheese instead of sour cream. Great!

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  15. i made this and it was dry could you tell me how many cups of cooked spagetti to use

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    Replies
    1. I measure pasta in ounces. I used 3/4 of a pound package. Barilla has measurements on their website: http://www.barilla.com/faq?p=measuring

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  16. Can this be made the day before and cooked the next night? I'm not sure if it will be as creamy and get a little dry. Your thoughts. Thank you!

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