Baked White Spaghetti

Fall and winter are the perfect time for casseroles and oven baked dishes.

Here is an easy recipe that can certainly be done on a busy school night.

Ingredients:

  • 2 cups cooked chicken
  • 16 oz container of sour cream
  • 1 can cream of mushroom soup
  • 1 cup of milk
  • 2 cups mozzarella cheese, shredded
  • 1 -1 1/2 pounds of spaghetti noodles
  • salt and pepper to taste

A rotisserie chicken from the deli section of the grocery store is the perfect way to have cooked chicken on hand. Grab one the next time you are at the store, chop it up and use it for a recipe. Or chop it up and freeze for a later recipe.

You will want about 2 cups of cooked, chopped chicken for this recipe.

While you are chopping up your chicken, bring a pot of water to a boil.

Once boiling, add about a pound and a half of spaghetti noodles to the pot. I like to break them in half.

Boil for about 9 minutes.

While your noodles are boiling, mix your soup, sour cream, milk and salt and pepper.

Use a whisk to get all the lumps out of the soup.

Once your noodles are done boiling, drain them.

Return them back to the pot- no need to dirty up another bowl.

Pour in the soup mixture.

Pour in the diced chicken.

Toss in one cup of the cheese.

Stir and mix everything up well.

Pour the spaghetti mixture into a 9×13 baking pan.

Spread it out evenly.

Top with the remaining cup of shredded cheese.

Pop it in the oven and bake at 350 degrees until bubbly- about 30 minutes.

This is what it will look like when it’s done.

Yum!

I just licked my screen.

Plate it up.

We served it with steamed veggies, apple slices and baked bread.

5.0 from 3 reviews
Baked White Spaghetti
8
 
Ingredients
  • 2 cups cooked chicken
  • 16 oz container of sour cream
  • 1 can cream of mushroom soup
  • 1 cup of milk
  • 2 cups mozzarella cheese, shredded
  • 1 -1½ pounds of spaghetti noodles
  • salt and pepper to taste
Instructions
  1. You will want about 2 cups of cooked, chopped chicken for this recipe. Use leftover chicken or a rotisserie chicken. Set it aside.
  2. While you are chopping up your chicken, bring a pot of water to a boil.
  3. Once boiling, add about a pound and a half of spaghetti noodles to the pot. I like to break them in half. Boil for about 9 minutes.
  4. While your noodles are boiling, mix your soup, sour cream, milk and salt and pepper. Use a whisk to get all the lumps out of the soup.
  5. Once your noodles are done boiling, drain them.
  6. Return them back to the pot- no need to dirty up another bowl. Pour in the soup mixture.
  7. Pour in the diced chicken.
  8. Toss in one cup of the cheese. Stir and mix everything up well.
  9. Pour the spaghetti mixture into a 9x13 baking pan. Spread it out evenly.
  10. Cook for about 30 minutes or until bubbly.
  11. Plate it up and enjoy!
Notes
A rotisserie chicken from the deli section of the grocery store is the perfect way to have cooked chicken on hand. Grab one the next time you are at the store, chop it up and use it for a recipe. Or chop it up and freeze for a later recipe. We served this with steamed veggies, apple slices and baked bread.

Comments

  1. Mary Beth Elderton says

    This sounds delicious!!! In keeping with our goal to cut meat consumption in half, I am always looking for recipes that would allow substituting half the meat with finely chopped veggies. This would be an excellent recipe for that!

  2. says

    Yum. I love this recipe. Can’t wait to try it! Anything with pasta is a winner for me. Thanks for sharing and linking to Tempt My Tummy Tuesday. I am going to share this recipe on my Facebook page and pin it to my Pinterest board so I won’t forget to make it soon! :-)
    Lisa@BlessedwithGrace recently posted..It’s about time…My Profile

  3. Miz Helen says

    Hi Crystal,
    This is one of those wonderful “go to” casseroles that I love, it looks awesome!
    Thank you so much for sharing with Full Plate Thursday and have a fabulous week.
    Come Back Soon!
    Miz Helen

  4. Jessica Peachey says

    Great recipe… I added some basil, garlic salt and some sweet marsala wine and it turned out wonderfully with a bit more flavor!! :) Not clumpy at all- nice and creamy! I also used 10 oz of milk.

  5. Heather says

    Hi! I’m new at cooking. What is the temperature for this to cook at? I saw 350 earlier in a comment but no response to her. I want to try it without burning he house down :) thanks!

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