Creamy Chicken Spaghetti (Easy Southern Comfort Food)
Easy, creamy Chicken Spaghetti made with tender chicken and a rich sauce—perfect for weeknight dinners or potlucks.
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 noodles
- 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 skillet or 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.
- In a large pot, bring the chicken stock to a boil. 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 9x13 casserole dish, 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