Millie's Creamy Spaghetti W/ Chicken & Mushrooms Recipe

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Millie's Creamy Spaghetti w/ Chicken & Mushrooms

Alexandra Cloney


In honor of National Spaghetti Day, I am offering this recipe. My sainted mother, Millie, was widowed at a young age and used to make this crowd pleaser so she could serve a "comfort food" meal without breaking the bank. It pairs well with a nice salad! I tweaked several things over the years and make this dish a couple of times when it gets cool here in San Diego County (40's to 50 degrees). LOL! I hope you enjoy it!

pinch tips: How to Quarter a Chicken



quite a few


25 Min


35 Min




boneless, skinless chicken breasts
12 oz
bouillon cubes
1 large
jar sliced mushrooms drained ~or~ 2 cans button mushrooms (i normally prefer fresh but this recipe works best w/ the mushrooms called for)
8 oz
cream cheese, softened
1 pt
sm. curd cottage cheese
1 pt
half & half
4 Tbsp
minced parsley
1/8 tsp
cayenne pepper ~or~ to taste
1 c
mild to medium shredded colby or jack cheese
saltine crackers
4 Tbsp
butter, melted
salt & pepper to taste

Directions Step-By-Step

Preheat oven to 350 degrees.
Add bouillon cubes and salt to taste to 2 quarts water. Bring to boil - add chicken breasts and cook 15 min. (or until no longer pink inside). When they cool, cut into bite size pieces or shred, whichever you prefer.
Cook spaghetti in salted water according to pkg. directions until al dente - DO NOT OVERCOOK!
Heat half & half but DO NOT BOIL. In large bowl add mushrooms, parsley, cream cheese & cottage cheese. Add heated half & half.
Put cooked spaghetti & chicken in with the large bowl with creamed ingredients. Pour into 9 X 13 baking dish. Top with shredded cheese, and crushed saltines w/ butter. Bake 35-45 min. until bubbly. Enjoy! (IF there is any leftover, heat w/ a little milk or cream to maintain the creaminess!)

About this Recipe

Course/Dish: Chicken, Pasta, Casseroles
Main Ingredient: Pasta
Regional Style: American