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.





Pizza Spaghetti Casserole

contributed by Laurel Turner

from taste of

1 package (one 16 ounce) spaghetti
1 pound ground beef
1 large green pepper, chopped
1 medium onion, chopped
1 can (15 ounces each) tomato sauce
1 package (8 ounces) sliced pepperoni
1 can (8 ounces) mushroom stems and pieces, drained
1 can (3.8 ounces) sliced ripe olives, drained
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic salt
1/4 teaspoon pepper
2 cups (16 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, pepperoni, mushrooms, olives and seasonings. Drain spaghetti.
Spoon 1 cup meat mixture into a 13-in. x 9-in. baking dish. Layer with spaghetti and remaining meat mixture. Sprinkle with cheeses.
Cover and bake the casserole, uncovered, at 350° for 20-25 minutes or until heated through.

Poor Man’s Lasagna

contributed by Tiana Petersen

This is a super easy casserole and it works great with left over spagetti…there are no measurements, which I personally love.  Here’s the “recipe”:

spagetti sauce
ground beef
…Ricotta cheese
Mozzarella cheese

Preheat oven to 350.  Boil spagetti according to package directions.  Meanwhile, cook the ground beef in a skillet breaking it up into bite size peices.  Once the spagetti is cooked, drain it and add it to the ground beef.  Mix in the spagetti sauce and stir until combined.
Place the spagetti/ground beef mixture in a baking dish.  Top with a layer of ricotta cheese.  Top the ricotta cheese with a layer of mozzarella cheese.  Cover with foil and bake at 350 for 25 to 30 minutes.

Spaghetti with Beef and Mushroom Sauce

contributed by Laura Thompson

1 lb ground beef

1/2 cup chopped onion

1 10 and 3/4 oz can cream of mushroom soup

1 10 and 3/4 oz can condensed tomato soup

1 4 oz can sliced mushrooms, drained

1/2 tsp dried Italian seasoning, crushed (I didn’t crush mine and it was fine)

1/2 tsp chili powder (I made this more like 1/4 tsp because my family is wimpy)

1/4 tsp black pepper

1/4 tsp Tabasco (I didn’t do this)

12 oz dried spaghetti

In a large saucepan or dutch oven, cook ground beef and onion until meat is brown and onion is tender. Drain. Stir in mushroom soup, tomato soup, mushrooms, Italian seasoning, chili powder, black pepper, and Tobasco (if you’re using it). Bring sauce to boil, reduce heat. Simmer, covered, for 20 minutes, stirring occasionally. Laura’s note: I added about 1/2 cup of water to the sauce…it was super thick and we like a saucier sauce. I also added about 1/4 tsp of garlic powder, and 1/4 tsp of kosher salt.

Meanwhile, cook spaghetti according to package direvtions. Drain and toss with olive oil or butter to prevent sticking. Serve sauce over hot spaghetti. Top with parmesan cheese if desired.