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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
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Reviewed on Apr. 29, 2012 by chrisilbrink
Made it only once, but I recommend this one to everyone. The nice thing is you can reduce the amount of sodium(salt) without sacrificing flavor. A must for every cookbook.
Reviewed on Apr. 19, 2012 by crysjessjen3
Followed recipe as written it and came out great. Good casserole if you would like something different. Also, husband loved it too.
Reviewed on Apr. 06, 2012 by Char9
Why waste time on a recipe that will load you up with enough sodium to kill a horse from the canned soup? Yuk!
Reviewed on Nov. 26, 2011 by amy_ackerson
My family really enjoyed this dish!
Reviewed on Nov. 17, 2011 by Entiat
My familly loved this recipe, I added broccoli, sweet red peppers and mudhrooms.This has become one of our favorites.
Reviewed on Sep. 11, 2011 by stormxchaser57
When I started to make this casserole, I was a little afraid of what my family would think about it, as I have a couple of picky eaters to feed. I was happy to find that my family did like this recipe. It was really creamy and definitely comfort food! The only complaint I got was that the onion was a bit too much, and I found that it was missing something...maybe a litte bit of spice. I was going to saute the onions as others have suggested, but I ran out of time. When I make this recipe again, I will saute the onions. I didn't have shredded swiss cheese so I substituted shredded mozzarella cheese and that turned out fine with the sharp cheddar cheese. I also made a couple of healthy changes by using fat free cheese, fat free soup, and whole wheat pasta. It turned out really well with these changes. It is also very easy to double. Great recipe!
Reviewed on Sep. 10, 2011 by nanpatste
Excellent. I have made this for my family and friends. Everyone loves it.
Reviewed on Aug. 25, 2011 by MichiganCook
Easy and yummy! I sauteed the onions, red peppers and fresh mushrooms (chose not to use canned) before adding the other ingredients. Delicious.
Reviewed on Aug. 17, 2011 by Brenda D
Very good recipe. I've made it several times over the years. Recently I experimented a little and tried it in the crock pot. I just barely softened my spaghetti in boiling water before adding to the crock pot and then added about a 1/2 cup of chicken stock to the crock pot. I also used sauted onions instead of throwing them in raw...just a quick hint...I saute 2 or 3 onions at one time and then store them in the fridge to use throughout the week. We like sauted onions in lots of dishes and it makes prepping a little quicker. I used part of a can of drained and chopped Italian tomatoes because my kids don't like red peppers.
Reviewed on Aug. 16, 2011 by cacklecackle
I took the reviews under advisement and sauteed the onion in a bit of olive oil before adding it to the remaining ingredients. Used Lawry's season salt for the steak seasoning and added a dash of cream in addition to the milk to give it some extra richness, although that really wasn't needed. I used roasted red bell peppers from a jar and I think I might add 1/4 cup more of those the next time because we love that flavor. Made a huge casserole but was fast enough for me to make after a long day of work, including having to cook my chicken breasts..I will definitely make this again.
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