Baked White Spaghetti

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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.

Baked White Spaghetti

Baked White Spaghetti

Yield: 8
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

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

Instructions

  1. Chop two cups of cooked chicken. I love to use a rotisserie chicken for this.
  2. 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.
  3. 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.
  4. Once your noodles are done boiling, drain them. Return them back to the pot- no need to dirty up another bowl.
  5. Pour in the soup mixture.
  6. Add the diced chicken.
  7. Toss in one cup of the cheese. Stir and mix everything up well.
  8. Pour the spaghetti mixture into a 9×13 baking pan. Spread it out evenly.
  9. Top with the remaining cup of shredded cheese.
  10. Pop it in the oven and bake at 350 degrees until bubbly- about 30 minutes.
  11. Serve

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 444Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 90mgSodium: 538mgCarbohydrates: 33gFiber: 1gSugar: 3gProtein: 22g

25 Comments

  1. This looks really yummy. And pretty easy and fast to prepare. I will be great for a weekday meal, and all my family will eat it. Thanks for posting.

  2. 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!

  3. This looks really good. I’m going to try it next week.

  4. Erin{LavenderandLemonDrops} says:

    What a different take on spaghetti! It looks so yummy I’ll have to give it a try 🙂

  5. Cheryl Newton says:

    Hi. This looks mmm mmm good. But did I miss what temp to cook it at? Good ole’ 350?

  6. I know I would love this. Those are all ingredients I enjoy. I would love for you to share at the Bacon Time fri-Monday linky.

  7. Lisa@BlessedwithGrace 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! 🙂

    1. Awesome, Lisa. Thanks for pinning and sharing on Facebook.
      You rock!

  8. 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

    1. Thanks Miz Helen! It certainly is yummy and my family loves it.

  9. 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.

  10. 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!

    1. Hi Heather-

      Yes, 350 degrees is the temperature.

      Best of luck and happy cooking!

  11. LORI GUTHRIE says:

    I wonder can you make this in the morning and refrigerate it and bake when u get home?

    1. Yes!
      You could certainly assemble in the morning and refrigerate and then pop it in the oven when you get home.
      Great idea!

  12. Oooooohhh! This looks really yummy, have never had baked spaghetti before and would never have thought to prepare it in this way but can’t wait to give it a try!

  13. Pingback: 25 Ideas for Using a Rotisserie Chicken - Penney Lane Kitchen
  14. Omg a friend of mine made this for me,it is amazing I could not stop eating it!!! The flavor is out of this world!!!

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