baked chicken mushroom spaghetti

Name: Baked Chicken Mushroom Spaghetti
Prep time: 30 min
Cook time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 pound(s) de boned chicken thighs; 1 pound(s) baby portobello mushrooms (stems removed and sliced); 1 cup(s) diced yellow or white onion; 1 pound(s) spaghetti (barilla brand preferred); 2 teaspoon(s) minced garlic; 2 can(s) cream of chicken and mushroom soup; 3/4 pound(s) deli white american cheese; 1/4 pound(s) velveeta sharp cheddar or regular style processed cheese; - salt and ground pepper to taste; 3 tablespoon(s) real butter; - handful of crushed chicken n biskit crackers, saltine crackers or butter crackers; - (optional shredded cheddar or any other shredded cheese for topping

27 Pinches

Mandy Meyer

Updated on Feb 3, 2014

Will become a family favorite! This dish can be made ahead and frozen or used for potlucks, etc. The chicken thighs add alot of flavor to the dish and are not dry like breast meat.

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prep time 30 Min

cook time 1 Hr

method Bake

yield 8-12 serving(s)

Ingredients

2 pounds de boned chicken thighs
1 pound baby portobello mushrooms (stems removed and sliced)
1 cup diced yellow or white onion
1 pound spaghetti (barilla brand preferred)
2 teaspoons minced garlic
2 cans cream of chicken and mushroom soup
3/4 pound deli white american cheese
1/4 pound velveeta sharp cheddar or regular style processed cheese
- salt and ground pepper to taste
3 tablespoons real butter
- handful of crushed chicken n biskit crackers, saltine crackers or butter crackers
- (optional shredded cheddar or any other shredded cheese for topping

How To Make baked chicken mushroom spaghetti

Step 1

Preheat oven to 300 degrees Fahrenheit. Foil a baking pan and place chicken thighs flattened in it. Bake until done (3-46 minutes) Remove chicken and let cool. Reserve any liquid from the pan.

Step 2

While chicken is baking, slice the mushrooms and diced the onions. In a large skillet, saute the mushrooms, onion and garlic in butter. Add salt and pepper to taste.
Step 3

Bring pot of salted water to boil and cook spaghetti according to pachage instructions or until nearly done (noodles should still be slightly firm). Drain and set aside in the same pot you cooked the noodles in. For easier mixing, you may break the noodles up before boiling or cut them with a pair of kitchen shears after boiling and mixing in the sauce.
Step 4

Dice or shred the chicken thighs after removing any fat or gristle. I use a pair of kitchen shears and just snip into chunks.
Step 5

Dice the cheese, pull the sliced american apart and add the cream of chicken mushroom soup. Melt into a sauce. You may add milk to thin as desired (it will soak into the noodles while baking) Add the reserved liquid from baked chicken. Add the noodles and mushrooms/onion mixture and stir to coat. Add chicken. Pour mixture into baking dish, top with shredded cheese and then crackers and bake at 300 degrees for 25-30 minutes or until heated through.
Step 6

Serve with a side salal or steamed broccoli and garlic butter bread.
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