Chicken Spaghetti - Courtesy of Cooking with Paula Deen

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Chicken Spaghetti - Courtesy of Cooking with Paula Deen

Excerpt from Cooking with Paula Deen Magazine

With busy schedules and back-to-school activities, it’s oftentimes hard to get the whole family around the table at the same time. Set aside one night each week for Family Night. Gather everyone, and cook, eat, and share. After dinner, play games, watch a movie, or go out for ice cream. My family likes to come over to my house on Sundays for a big meal. We hang out in the kitchen together, eat a delicious meal, and then move to the porch for lots of laughter and good stories. Sundays keep us connected, and remind us of the importance of family time.

Chicken Spaghetti
Makes 10 to 12 servings

2 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 (14-ounce) can chicken broth
1 (10.75-ounce) can cream of mushroom soup
1 (10.75-ounce) can cream of chicken soup
1 (10-ounce) can diced tomatoes with green chilies, drained
1 (4.25-ounce) can chopped black olives, drained
1 (4-ounce) jar sliced mushrooms, drained
1⁄2 cup sour cream
1 teaspoon salt
31⁄2 cups chopped cooked chicken
2 cups shredded Cheddar cheese
1 (16-ounce) package angel hair pasta, cooked according to package directions
3⁄4 cup panko (Japanese bread crumbs)
1 tablespoon butter, melted

Preheat oven to 350˚. Spray a 13x9-inch baking dish with nonstick cooking spray.

In a medium skillet, melt butter over medium-high heat. Add onion and celery; cook for 4 to 5 minutes, or until vegetables are tender.

In a large bowl, combine onion mixture, broth, soups, tomatoes, olives, mushrooms, sour cream, and salt. Stir in chicken and cheese. Add pasta, tossing gently to coat. Spoon mixture into prepared baking dish.

In a small bowl, combine bread crumbs and melted butter. Sprinkle evenly over casserole. Bake for 30 to 40 minutes, or until hot and bubbly. Serve immediately.

Reader Comments:

Today is Mother's day and I wanted to make ME something special. I always go back to this recipe everytime. Although I have no one to take me out, it will be like better than going out when I enjoy my favorite dish. Thank you for sharing.

By LaAsia on May 13, 2012

Thank you. I double this and freeze half without the topping. Two changes I made this time: Add 6-8 sliced fresh mushrooms rather than canned. Saute after onions and celery are desired doneness. For us, that's tender crisp. Rough chop a couple of sprigs of thyme, oregano, parsley, and a few sage leaves. Add to the onion mixture and cook about 1 minute before adding to the other ingredients. I was out of Panko, so just topped with some sharp cheddar the last 10 minutes, but the Panko topping is delish!

By shirlwhit on October 27, 2011

My family and friends LOVE this recipe. Hubby doesnt like mushrooms (crazy I know) so I leave them out but it still has a great taste. My little ones love it too and that aint easy. I am even making it for our next company board meeting. I know it will go over like gang busters. Thanks!!

By Jennifer on July 08, 2011

By Anonymous on July 01, 2011

This dish is EXCELLENT!!!! My whole family loves it and asks me to make it quite often. Just the perfect hint of spice with the tomatoes and green chilies. A great meal for an early Sunday dinner.

By Allie on May 12, 2011

This is a great recipe everyone loves. I add an extra can of cream of chicken soup to make it a bit creamier and use panko breadcrumbs.

By Joanne Gomez on March 12, 2011

This is a great recipe everyone loves. I add an extra can of cream of chicken soup to make it a bit creamier and use panko breadcrumbs.

By Anonymous on March 12, 2011

I made this for a dinner night with our neighbors and it was great. I couldn’t make all of it fit in my 13 x 9 baking dish so I had to put the overflow into an 8 x 8 dish. I froze the 8 x 8 dish so it worked out great and we have a meal for future. I cannot say one bad thing about this recipe. It was quick & easy and tasted great!

By Cathey Atchison on July 21, 2010

Everybody loved this and it was easy to make. The only thing I did different was use fresh mushrooms instead of the ones in a jar. I think it’s even better the second day!

By Cristy P on April 13, 2010

Excellent recipe, my hubby and I enjoy it and so will my Red Hat friends the next time they come over for an impromptu. I left your October issue, which had the recipe, in an Italian restaurant. I needed to buy the ingredience, after eating there. I thought I would never find it again, thank heavens for the internet. Can’t wait to make again.

By Crystal on February 18, 2010

Excellent recipe. Makes a huge dish of creamy, cheesy spaghetti. The only change I made was that I added some chopped green pepper. The entire family loved this.

By Christine on January 19, 2010

We love this recipe! I make it alot. I use Panko Bread crumbs. My children even love this!

By Lisa Rudolph on January 19, 2010

I am making this dish tonight, with a little variation, I’ll let you know how it turns out, That is if My Wife & daughter like it

By Doug Newbill on January 07, 2010

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Chicken Spaghetti - Courtesy of Cooking with Paula Deen