Laura’s Creamy Chicken Spaghetti Casserole

contributed by Laura Thompson

This is an easy make-ahead recipe. It’s great to take to another family (birth of a baby, illness, etc), and can probably be split and frozen, too.


2 1/2 to 3 cups uncooked spaghetti, (or other pasta)  broken into 2 inch pieces

4-6 boneless skinless chicken thighs or breasts (depending on their size and how much chicken you want in your casserole)

1 can cream of chicken soup

about 2-3 cups of spaghetti sauce (this is hard to measure because I made my own sauce, and I didn’t measure it before I put it in the bag and froze it, and didn’t measure it again when I took it out and thawed it to use for this dish, so…sorry I can’t be more help here)

about 3/4 cup of sour cream

1-2 cups of mozzerella cheese (depending on your taste)


boil the chicken thighs or breasts until cooked through, shred into bite size pieces (Cool them first if you’re doing this with your fingers, friends), set aside

break up the spaghetti into two inch long pieces and boil as directed on package until just al dente. Use a nice big pot, ok? Don’t over cook the spaghetti or your casserole will get soggy.

Drain the spaghetti, put it back into your nice big pot, and toss with a little olive oil to prevent sticking.

To your big pot of spaghetti, add the cream of chicken soup, spaghetti sauce, and shredded chicken. Mix well. This mixture should be nice and saucy, but not watery/soupy.  Add your sour cream and give a final mix together.

Put into lightly greased 9×11 (or is it 9×13?)casserole dish, and cover with the cups of mozzerella.

Bake at 350, uncovered, for about 30 minutes or until heated through. It may need less time if you’ve assembled these ingredients and cooked the pasta and chicken immediately before baking.

You could also easily add a can of mushrooms or black olives, or add in some pepperoni for some variety.





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