Chicken Spaghetti Casserole

chicken4This dish is one of my husband’s favorites and he has been the only one to cook it in the 33 years we have been married.  I have recently seen it making the rounds on Facebook and decided to try a healthier version and one that didn’t use cream of mushroom soup, especially after a read the back of the can today at the store.


I found a great substitute for the soup in Amy’s Mushroom Bisque with Porcini and used some of the organic pasta I just purchased yesterday.  My husband liked it so much he had a second helping, of course I never tell him the ingredients I use before he tastes.


I cooked the spaghetti with water and 2 cups of my canned home-made chicken broth which I think really added to the taste.  I also used some left over chicken that I had in the freezer.  After the spaghetti cooked I put the frozen chicken into the pot to heat it up enough to shred.

We are not wine drinkers but it seems that once or twice a year Wal-mart has the small plastic bottles of wine for $1 so I will stock up on red and white for dishes such as this.


  • 1 can “Amy’s Mushroom Bisque with Porcini”
  • 2 1/2 – 3 cups of cooked chicken, shredded/cut (I used organic)
  • 1/2 cup chopped onion (I used organic)
  • 1/2 cup chopped pepper – optional (I didn’t use)
  • 1/4 cup heavy cream (I used organic)
  • 2 cups of chicken broth (I used my home-made)
  • 2 cups of shredded cheddar cheese
  • 8 oz pkg of pasta (I used organic)
  • 1/4 cup of white wine
  • Salt and pepper to taste
  • 8″ x 8″ baking dish

Pre-heat the oven to 350 degrees.  Cook the spaghetti per instructions adding the chicken broth to the cooking water.  Drain.

Mix spaghetti in a large bowl with all of the remaining ingredients reserving 1 cup of the shredded cheese.

Cover with foil and bake 25-30 minutes.  Remove from oven and sprinkle with the 1 cup of reserved cheese.  Bake for another 10-15 minutes.


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