Description
A creamy, comforting casserole featuring tender chicken, mushrooms, and spaghetti in a rich, cheesy sauce—perfect for a cozy family dinner.
Ingredients
12 oz spaghetti
2 cups cooked chicken, shredded or diced
1 cup mushrooms, sliced
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
1 cup chicken broth
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup sour cream
1 small onion, finely chopped
2 cloves garlic, minced
Salt and pepper to taste
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/2 cup breadcrumbs (optional, for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the spaghetti according to package directions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the chopped onions and minced garlic, sautéing until softened, about 3-4 minutes.
- Add the sliced mushrooms and cook until they release their moisture and soften, about 5 minutes.
- Stir in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
- Gradually whisk in the milk and chicken broth until the sauce is smooth and thickened, about 5-7 minutes.
- Remove the skillet from heat, then stir in the sour cream, mozzarella, Parmesan, thyme, parsley, salt, and pepper.
- Add the cooked chicken and spaghetti to the sauce, gently tossing everything to combine.
- Transfer the mixture to a greased 9x13-inch baking dish. If using, sprinkle the breadcrumbs evenly over the top.
- Bake uncovered for 25-30 minutes until the casserole is bubbly and golden on top.
Notes
This recipe serves 6 people.
Prep time is about 15 minutes; cooking plus baking takes approximately 35 minutes, totaling around 50 minutes.
Optional: Add peas or substitute mushrooms with zucchini for variation.
You can use rotisserie chicken to save time.
For dairy-free or gluten-free versions, substitute ingredients accordingly.
Leftovers store well in the fridge for up to 3 days; reheat in the oven for best texture.
This dish can be assembled ahead and refrigerated for up to 24 hours before baking.
Freeze leftovers for up to 2 months, thaw before reheating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes (sauce and stovetop) + 25-30 minutes (baking)
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: Approx. 450 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
