Chicken Spaghetti
This Chicken Spaghetti is a classic southern comfort food. Try swapping out the chicken with leftover Thanksgiving turkey for added flavor.
Servings: 12 servings
Calories: 418kcal
Ingredients
- 1 Rotisserie Chicken or Leftover Turkey - shredded
- 1 Stick Salted Butter
- 1 Large Onion - diced
- 4 Ribs of Celery - sliced
- 10 Oz Pimento Stuffed Queen Olives - drained/sliced
- 16 Oz Sliced Mushrooms - white or baby bella
- ½ Cup White Cooking Wine
- 48 Oz Chicken Stock
- 1 Can Condensed Cream of Chicken Soup
- 1 Can Condensed Cream of Celery Soup
- 1 Lb Spaghetti
- 2 Tbsp. Dried Parsley
- ½ tsp. Kosher Salt - or to taste
- ½ tsp. Black Pepper - or to taste
- Shredded Cheddar Cheese for topping
Instructions
- Shred the Rotisserie Chicken or Leftover Turkey, and then stick it back in the fridge until you're ready to mix it into the spaghetti.
- In a or another large pan, sauté the onions and celery in melted butter over medium heat until they become tender.
- Add the mushrooms and continue to sauté until the mushrooms have shrunken in size and softened.
- Pour in the white cooking wine and allow it to simmer for about 4-5 minutes. Remove the skillet from the heat and set aside.
- Bring the chicken stock to a boil in a large pot boil and add the cans of condensed cream of Chicken and cream of celery soups. Stir the mixture to break up the condensed soup and bring the mixture back to a boil.
- Break the spaghetti noodles in half and add them to the soup mixture, frequently stirring while the pasta boils; about 10 minutes or until the pasta has softened.
- Add the sautéd veggies, sliced olives, parsley, salt, pepper, and Chicken into the stockpot. Give it a good stir to ensure even distribution and that all ingredients are thoroughly combined.
- Pour the chicken spaghetti mixture into a well-buttered , top it with shredded cheddar cheese and bake it for 40 minutes at 350°f.
- Once the 40 minutes is up, turn the broiler on to 550°f to brown parts of the cheese topping. This step is completely optional but only takes about 3 minutes and adds a nice color to the cheese.
- Serve topped with Crushed Red Pepper for an added spice.
Video
Notes
- Breaking the noodles in half is very important. This is more of a chicken spaghetti casserole than the Italian-style spaghetti we are used to. So you'll want the noodles to be shorter.
- Be sure that you are stirring the pasta frequently while boiling it in the soup. This is essential to make sure the noodles aren't sticking together.
- When broiling the chicken spaghetti, keep an eye on it. This should only take a few minutes, and you want to add color to the cheese, not burn it.
Nutrition
Calories: 418kcal | Carbohydrates: 41g | Protein: 25g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 816mg | Potassium: 533mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1093IU | Vitamin C: 30mg | Calcium: 65mg | Iron: 2mg