Read reviews (50)
Rate recipe
This gooey casserole is so hearty and homey, second helpings are a must! Lynne German — Cumming, Georgia
Nutritional Facts 1-1/3 cups equals 549 calories, 25 g fat (11 g saturated fat), 109 mg cholesterol, 957 mg sodium, 40 g carbohydrate, 2 g fiber, 38 g protein.
Originally published as Chicken Spaghetti Casserole in Simple & Delicious March/April 2010, p64
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on May. 14, 2013 by Joscy
YES, this dish is a definite keeper. Had pleasure of making, and true to its word ~~ delicious. Could not find shredded swiss, so used 8 oz. brick of swiss and created my own. Will make again and again. Thank you. K.
Reviewed on Mar. 10, 2013 by Amaree
Excellent recipe, shredded swiss is hard to find, so I also used mozzarella.
Reviewed on Feb. 15, 2013 by Cathy_E
We loved this recipe! Used fettuccine noodles in place of spaghetti but other than that followed recipe exactly. Perfect! This is a keeper for sure!
Reviewed on Feb. 12, 2013 by gingergirl90
I am making this recipie now. I did make some minor modifications to it. I cooked noodles to aldente and added raw chicken to it instead of cooked and added an additional 1/3 of a c up of milk to it to give it enough substance to cook the noodles the rest of the way. I also added 3 dollops of butter to the top of the casserole and baked for 45 min at 350! Gret recipie though! Thanks!
Reviewed on Jan. 22, 2013 by Joscy
Forgot to mention, found recipe as I was making up my menu for nextweek. Will definitely make this one!!
Have not yet had pleasure of making this dish, but if it tastes as great and easy as it looks, it'll be a definite keeoper at my house!
Reviewed on Jan. 21, 2013 by jeannob
Good all around chicken recipe. I did make a few minor changes, used 2 cups chicken and 3/4 cup roasted red pepper. Had homemade pesto so used that instead of the dry basil. I am currently growing mushrooms, so sauteed them in a small amount of butter along with the onions before adding to the dish. Next time I will roast the mushrooms. Our family of 2 will probably get 8 servings. I was a little concerned when I took it out as seemed to be too wet, but upon standing for a few minutes thicked up. Thanks for a nice recipe.
Reviewed on Oct. 17, 2012 by janetvinyard
My husband & I loved this recipe! I didn't have red peppers on hand so I substituted a 4-oz. can of chopped green chilies, used mozzarella instead of swiss cheese, & used whole grain spaghetti and it came out so flavorful! I agree with someone else who said it is comfort food. It was also good reheated as a leftover. Look forward to making it often. Thanks for a great recipe!
Reviewed on Sep. 11, 2012 by tracy1231
The family really enjoyed this.
Reviewed on Jul. 27, 2012 by mptwins
I was hoping this would turn out, my husband was looking for something new. Unfortunately, it didn't suit our tastebuds. We thought it was bland and mushy. I used everything needed except mozerella chesse I substituded for the swiss. I sauteed onion, mushrooms and red pepper and even grilled my chicken breast. Just not our flavor for food--could be because we don't care for cream of soups. Wouldn't recommend or retry. :(
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013