If this is too much, make 2 casseroles; eat one, freeze the other. You can also use turkey breast meat. Avanti!

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add uncooked spaghetti (broken into thirds) to the pot and cook for 8 to 10 minutes or until al dente. Drain and set aside.

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  • In a large saucepan, heat soup over low heat. Add shredded cheese (reserve some for topping) and stir together. Then add the cooked shredded chicken, mushrooms, pimento peppers and cooked spaghetti and stir all together. Add enough of the reserved broth to make it 'sloppy' and mix all together.

  • Pour mixture into a 9x13 inch baking dish. Sprinkle reserved shredded cheese on top and bake in the preheated oven for 25 to 35 minutes or until bubbly.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

279 calories; 12 g total fat; 49 mg cholesterol; 506 mg sodium. 21.4 g carbohydrates; 20.7 g protein; Full Nutrition

Reviews (228)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/14/2006
My family and I loved this! I scaled it down to serve 4 - 6 people and made a couple of minor changes. Here goes...1/2 pound of spaghetti; 1 can soup; 2 Cups cheese; 2 Cups chicken breast; 1 Cup Broth; 8 oz of sliced mushrooms and 1/4 chopped onion and a pinch of crushed garlic that I sauted in a bit of the broth before adding to the mix. I put 1/2 cup of the cheese on top before baking for 22 minutes. Came out perfect! Thanks so much for this recipe! Read More
(176)

Most helpful critical review

Rating: 3 stars
04/04/2006
This was just average at best. I was disappointed in this recipe. Not near as tasty as I thought it would be. It was very bland. It is very similar to a chicken spaghetti recipe I grew up with that has green olives and peppers...I think I'll stick with that one. Sorry. Read More
(4)
293 Ratings
  • 5 star values: 191
  • 4 star values: 72
  • 3 star values: 19
  • 2 star values: 7
  • 1 star values: 4
Rating: 5 stars
01/14/2006
My family and I loved this! I scaled it down to serve 4 - 6 people and made a couple of minor changes. Here goes...1/2 pound of spaghetti; 1 can soup; 2 Cups cheese; 2 Cups chicken breast; 1 Cup Broth; 8 oz of sliced mushrooms and 1/4 chopped onion and a pinch of crushed garlic that I sauted in a bit of the broth before adding to the mix. I put 1/2 cup of the cheese on top before baking for 22 minutes. Came out perfect! Thanks so much for this recipe! Read More
(176)
Rating: 5 stars
01/14/2006
My family and I loved this! I scaled it down to serve 4 - 6 people and made a couple of minor changes. Here goes...1/2 pound of spaghetti; 1 can soup; 2 Cups cheese; 2 Cups chicken breast; 1 Cup Broth; 8 oz of sliced mushrooms and 1/4 chopped onion and a pinch of crushed garlic that I sauted in a bit of the broth before adding to the mix. I put 1/2 cup of the cheese on top before baking for 22 minutes. Came out perfect! Thanks so much for this recipe! Read More
(176)
Rating: 5 stars
08/03/2003
Now this is the way Chicken Tetrazinni/Spaghetti is supposed to taste!! And it uses so little salt. The 1 major change I made was the type of chicken used. My family likes white & dark meat so I boiled/simmered for 2 1/2 hrs. a 6 lb. chicken hen in a broth of water lots of chopped cel. onion bell pepp. garl. bl. pepp. and poultry seas. (more trouble but worth it) After removing fat skin bones & veggies from the broth I proceeded w/the rest of the recipe exactly as it was (I also cooked the spag. in the same broth). Thanks for a recipe I'll use for a long time! Read More
(111)
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Rating: 5 stars
01/29/2007
Fixed this for the first time. Made some adjustments since many reviewers said it was a little bland. Halved the recipe. I used one can of cream of mushroom and one can of cream of celery. I sauteed chopped celery red onion chopped garlic and the mushrooms. Simmered this in some sherry. Used cooked chicken thigh since it's a little tastier than chicken breast. Added a dab of brown mustard and a splash of Worchestshire to the soup mixture. Used whole wheat spaghetti to add some grain to the recipe. Also covered with crushed cracker and drizzed butter as recommended by reviewers for the last 10 minutes. Yum... this was delicious!! Thanks for the recipe Lois! Read More
(108)
Rating: 5 stars
11/08/2003
I doubled this recipe for 30 people wanted some leftovers well..... Everyone went back for seconds & some went back for thirds!! I did add onion which I cooked with the mushrooms & a small amount of chicken broth & used one can of cream of chicken soup per batch. Also put some toasted sliced almonds on the top along with the cheese. Added a nice crunch. Everyone raved about this & it was so easy to make ahead of time. It took about an hour to cook after it was in the frig overnight. I did cover it with foil for the first 1/2 hour & didn't put the cheese & almonds on until the last 15 minutes. I will make this over & over. Read More
(47)
Rating: 4 stars
07/23/2003
This is very tasty. I used linguini noodles instead and added some chopped green and red bell peppers. I'll probally add onions next time. I think it lacks a spice but I'm not sure what. Either way yummy! The family appreciated the change! Read More
(39)
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Rating: 5 stars
03/01/2006
This is a great recipe. I put all the cheese in with the soup and then for the top I crush a roll of ritz crackers and cover the top and drizzle with a 1/4 cup of melted butter. Makes a yummy topping. Thanks for a great dinner! Read More
(35)
Rating: 5 stars
06/12/2016
Had no pimentos so I sauted onions 2 cloves of minced garlic and the mushrooms. Used one can of cream of chicken and two of mushroom.......the crowd goes wild!!!! Made it for a late buffet at a wedding and it was a hit. Thanks for the great recipe. update - I've made this recipe a lot since my original review and it's still as popular with everyone I make it for. I think the addition of the onions and garlic with the mushrooms makes a big difference in the flavour dept. I've even made it using only 1 can of cream of mushroom and doing a flour and butter roux when sautéing the mushrooms and using chicken stock/cooking water for the liquid needed (more heart/renal patient healthy). Read More
(33)
Rating: 5 stars
03/26/2006
Awesome. I boiled chicken breast in chicken stock while preparing the pasta. I modified a little - I sauteed the mushrooms with chopped onions and a little minced garlic until carmelized. This dish is very good even the next day. Great crowd pleaser. Read More
(25)
Rating: 5 stars
04/14/2003
This was a very quick easy and delicious recipe. I made it for my son's school potluck dinner. Everyone seemed to enjoy it including us. It's even better the next day! I used 2 cans mushroom soup 1 can cream of chicken soup and added minced onion and garlic to give the casserole more flavor. Read More
(24)
Rating: 3 stars
04/04/2006
This was just average at best. I was disappointed in this recipe. Not near as tasty as I thought it would be. It was very bland. It is very similar to a chicken spaghetti recipe I grew up with that has green olives and peppers...I think I'll stick with that one. Sorry. Read More
(4)