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Chicken Spaghetti Casserole Recipe
Chicken Spaghetti Casserole Recipe photo by Taste of Home

Chicken Spaghetti Casserole Recipe

Read Reviews (4)
4.43 4
Publisher Photo
"I first made this meal-in-one when I had unexpected guests," recalls Bernice Janowski of Stevens Point, Wisconsin. "It's popular when I'm in a hurry, because it takes minutes to assemble."
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 4 servings

Ingredients

  • 8 ounces uncooked spaghetti
  • 1 cup ricotta cheese
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1 jar (26 ounces) meatless spaghetti sauce
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 4 breaded fully cooked chicken patties (10 to 14 ounces)

Nutritional Facts

1 serving (1 cup) equals 719 calories, 25 g fat (12 g saturated fat), 88 mg cholesterol, 1,998 mg sodium, 84 g carbohydrate, 6 g fiber, 39 g protein.

Directions

  1. Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the ricotta, 1/2 cup of mozzarella, Parmesan, Italian seasoning and garlic powder; set aside. In another bowl, combine the spaghetti sauce, tomatoes and mushrooms.
  2. Drain spaghetti; add 2 cups spaghetti sauce mixture and toss to coat. Transfer to a greased 13-in. x 9-in. baking dish; top with cheese mixture.
  3. Arrange chicken patties over the top; drizzle with the remaining spaghetti sauce mixture. Sprinkle with the remaining mozzarella. Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Yield: 4 servings.
Originally published as Chicken Spaghetti Casserole in Quick Cooking January/February 2003, p48

Nutritional Facts

1 serving (1 cup) equals 719 calories, 25 g fat (12 g saturated fat), 88 mg cholesterol, 1,998 mg sodium, 84 g carbohydrate, 6 g fiber, 39 g protein.

Reviews for Chicken Spaghetti Casserole(4)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 30, 2013

I made this for supper tonight. It was pretty good and went together very easily. I used half of a 16 oz box of spaghetti and there's no way these are 1 cup servings. I would recommend throwing another chicken patty or two on top, because friends, these are some heaping helpings. I would say that 6 is a more likely estimate-- if you're feeding people with smaller appetites you might be able to squeeze 7 or 8 out of this dish.

MY REVIEW
Reviewed Dec. 20, 2012

I'm pricky and not sure of spices ,but this was very good and the family loved it too. I used the chicken Tyson fully cooked Southern Style Breast Tenderloins and its a different then just plain old spaghetti and of course you have to have garlic bread to .:-)

MY REVIEW
Reviewed May. 6, 2010

I used frozen chicken nuggets instead of the chicken patties, and it still turned out great. My picky husband and kids even liked it - it's a keeper!

MY REVIEW
Reviewed Mar. 22, 2010

Really good! I was missing Italian seasoning so mine wasn't as flavorful as it could have been. I'd suggest jazzing it up with some more spices like garlic, etc .... Also, I didn't have any breaded fully cooked chicken patties so I just used chicken breasts that were already cooked. Turned out pretty good!

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