Chicken Spagetti Casserole Recipe

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Chicken spagetti casserole

Elizabeth Mattice


My Mom used to make this for me when I came home from college. It is a real comfort food and also is great for a women's luncheon with a spinach salad and honey rolls.

★★★★★ 1 vote
45 Min
1 Hr


chicken cooked and deboned or use 2-12.5 oz. cans of chunk chicken breast
2/3 c
canola oil
1/3 c
chicken stock
3 small
2 tsp
minced/chopped garlic cloves
1 large
green pepper diced
5 stick
celery chopped
1 box
fresh mushrooms chopped or 1 can mushroom soup
1 large
can petite diced tomatoes
1 lb
grated cheese (i like to mix cheddar/parmisan/colby)
1 box
thin spagetti cooked and drained


1Place all ingredients(except cheese and spagetti) into a large pot and simmer on top of stove. Cook and de-bone chicken and add to sauce. Let this slow cook while you cook spagetti and grate cheeses.
2In a 11x13 glass pan (or use two smaller pans) lightly sprayed with olive oil to grease: layer alternately spagetti, sauce, cheese.
3Bake for 1 hour at 300 degrees. This receipe freezes well and also can be stored in refrigerator then reheated at 300 degrees until warm then served.

About this Recipe

Course/Dish: Chicken, Casseroles
Other Tag: Healthy
Hashtag: #spagetti