My Nana gave me this recipe; it is so good and creamy. A great comfort food. The butter can be halved for less fat.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • Break spaghettini into 1 inch pieces. Cook according to package directions. Drain.

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  • Saute mushrooms in butter or margarine. Cut chicken into large pieces, and mix with mushrooms. Stir in sour cream and condensed soup. Fold in noodles. Turn into a buttered casserole dish, and sprinkle with the Parmesan cheese.

  • Bake at 300 degrees F (150 degrees C) for 40 minutes.

Nutrition Facts

826 calories; 52.5 g total fat; 166 mg cholesterol; 1447 mg sodium. 50.7 g carbohydrates; 38.4 g protein; Full Nutrition

Reviews (116)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/02/2007
I loved this recipe but I made a few changes. I seasoned the whole chicken breasts to my taste (salt pepper garlic powder and onion powder) and seared them on a large skillet until browned but not cooked through. I removed the chicken and set it aside and cut it into pieces. I deglazed the pan with a little juice from the mushrooms and then added 2 TBSP butter and sauted the mushrooms. I then added the chicken pieces back to the skillet. While the pasta was draining I used the hot pot in which I cooked the pasta to combine 1 can of mushroom soup 1 can of chicken soup and 8 oz. of sour cream then I added the pasta back to the pot. I combined this mixture into the chicken and mushrooms and then put everything in my 2 qt. casserole dish (it almost didn't fit and had to watch it so it did not boil over). I topped it with the cheese (maybe 1/4 cup) and served it with EZ Drop Biscuits from this site. It was delicious!!! Read More
(52)

Most helpful critical review

Rating: 3 stars
03/01/2007
This recipe is great - with some major modification. I cannot imagine using two cans of soup. I ommitted one can only used 12 oz. of light sour cream and the consistancy was perfect. I also added 1/4 cup sherry to the butter when cooking the mushrooms. This flavor masks the canned soup quality and lends more of a from scratch feel to the recipe. Before baking I added 1 1/2 cups Italian seasoned bread crumbs to the top. This creates more of a casserole quality to the dish which we liked. Would probably be very good without it as well. I also liked the suggestion of adding frozen peas. I will try that next time. Read More
(77)
145 Ratings
  • 5 star values: 79
  • 4 star values: 46
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 3
Rating: 4 stars
03/02/2007
I loved this recipe but I made a few changes. I seasoned the whole chicken breasts to my taste (salt pepper garlic powder and onion powder) and seared them on a large skillet until browned but not cooked through. I removed the chicken and set it aside and cut it into pieces. I deglazed the pan with a little juice from the mushrooms and then added 2 TBSP butter and sauted the mushrooms. I then added the chicken pieces back to the skillet. While the pasta was draining I used the hot pot in which I cooked the pasta to combine 1 can of mushroom soup 1 can of chicken soup and 8 oz. of sour cream then I added the pasta back to the pot. I combined this mixture into the chicken and mushrooms and then put everything in my 2 qt. casserole dish (it almost didn't fit and had to watch it so it did not boil over). I topped it with the cheese (maybe 1/4 cup) and served it with EZ Drop Biscuits from this site. It was delicious!!! Read More
(52)
Rating: 3 stars
03/01/2007
This recipe is great - with some major modification. I cannot imagine using two cans of soup. I ommitted one can only used 12 oz. of light sour cream and the consistancy was perfect. I also added 1/4 cup sherry to the butter when cooking the mushrooms. This flavor masks the canned soup quality and lends more of a from scratch feel to the recipe. Before baking I added 1 1/2 cups Italian seasoned bread crumbs to the top. This creates more of a casserole quality to the dish which we liked. Would probably be very good without it as well. I also liked the suggestion of adding frozen peas. I will try that next time. Read More
(77)
Rating: 4 stars
03/02/2007
I loved this recipe but I made a few changes. I seasoned the whole chicken breasts to my taste (salt pepper garlic powder and onion powder) and seared them on a large skillet until browned but not cooked through. I removed the chicken and set it aside and cut it into pieces. I deglazed the pan with a little juice from the mushrooms and then added 2 TBSP butter and sauted the mushrooms. I then added the chicken pieces back to the skillet. While the pasta was draining I used the hot pot in which I cooked the pasta to combine 1 can of mushroom soup 1 can of chicken soup and 8 oz. of sour cream then I added the pasta back to the pot. I combined this mixture into the chicken and mushrooms and then put everything in my 2 qt. casserole dish (it almost didn't fit and had to watch it so it did not boil over). I topped it with the cheese (maybe 1/4 cup) and served it with EZ Drop Biscuits from this site. It was delicious!!! Read More
(52)
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Rating: 5 stars
05/16/2006
This is one of the best casserole type recipes I've tried at allrecipes. It is so creamy and delicious your family and friends will think you stole the recipe from a famous Italian restaurant's vault. It's mind boggeling that such simple ingredients result in such a fantastic taste explosion. I used what I had on hand: 1) substituted shrimp for chicken; I had 24 ounces of cooked shrimp... I cut the tails off and sauteed just like I would have the chicken 2) I used fresh parmesan cheese which I grated myself... it lended a rustic appearance and much enhanced flavor 3) diced some leftover roasted red peppers into pimento sized pieces 4) only had one cup of low-fat sour cream so I added 1 cup of mayo. With these imposed changes I saved a trip to the store and still enjoyed the recipe to the max! Some high quality bread and butter topped off this all-star lunch. Wow. Read More
(39)
Rating: 4 stars
08/09/2003
This recipe was very good. It may have been just a bit too creamy so next time I might use about 12 oz. of sour cream instead. Otherwise very yummy...all the leftovers were eaten up (and it actually tasted even better the next day). Read More
(16)
Rating: 5 stars
03/05/2003
This recipe was great; thick and creamy. I used canned chicken meat which cut down on the prep. time. I also melted some butter mixed in some italian seasoned bread crumbs and made a crumb topping which I added before I baked the casserole. This is a great time saver and budget stretcher. Read More
(12)
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Rating: 5 stars
09/07/2007
This is an old time favorite during my childhood growing up. We loved this recipe. It was my moms recipe and since she passed away when I was in high school I had no idea how to make it. Now that I am a mother myself I wanted to bring back some good ol' childhood memories so I decided to check on here and this is it exactly!!! We love this recipe it's sooooo good! Thanks! Read More
(12)
Rating: 5 stars
06/25/2006
great family meal quick and easy I used diced onions and fresh mushrooms and substituted cream of celery and cream of broccili for the cream of chicken. very tasty.. kids loved it!! Read More
(10)
Rating: 3 stars
11/15/2003
The sauce was too thick and rich for me. No distinct flavor. I thought I was eating spaghetti with thick cream of chicken soup on top. Not a keeper! Read More
(8)
Rating: 4 stars
12/10/2014
We liked this meal very much! Thank you for the recipe. I used a package of fresh sliced white button mushrooms instead of canned and I also added a half a block of cream cheese because I had it in the fridge and needed to use it up. Made it extra creamy & delicious & I would recommend these additions/revisions. For presentation: It could use a sprinkle of fresh parsley on it or some spinach in it for color as the appearance is all "white" on the plate. Next time I'll try adding either a package of baby spinach or some broccoli in it for color & taste! Read More
(8)