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Chicken And Spaghetti Casserole

Western.Chefs's picture
Try this Chicken And Spaghetti Casserole recipe. I am sure this tasty and irresistible mouth watering Chicken And Spaghetti Casserole will surely give you a huge fan following!
  Boiling salted water 2 Cup (32 tbs)
  Chicken 3 Pound, quartered (1 Whole)
  Onion 1 , stuck with 2 cloves
  Cloves 2
  Carrot 1 , cleaned and sliced
  Celery stalk 1
  Peppercorns 8
  Spaghetti 1 Pound (Raw)
  Canned whole kernel corn 2 Cup (32 tbs), drained
  Canned tomatoes 2 Cup (32 tbs)
  Green peas 1 Cup (16 tbs), cooked
  Fresh mushrooms 1⁄2 Pound, sliced and sauteed in a little butter
  Grated cheddar cheese 3⁄4 Cup (12 tbs)

1. In a heavy kettle combine boiling water, chicken, onion, carrot, celery and peppercorns. Simmer, covered, until the chicken is fork tender, thirty to forty minutes.
2. Preheat oven to moderate (350° F.).
3. Remove the chicken from the kettle and cut the meat from the bones. Strain the broth, then bring it to a vigorous boil and add the spaghetti, stirring often with a two-pronged fork to keep ingredients from sticking together. Cook spaghetti until barely tender, nine or ten minutes.
4. Drain the spaghetti and combine it in a casserole with the chicken, corn, tomatoes, green peas and mushrooms. Sprinkle with cheese and bake, uncovered, thirty-five minutes.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5094 Calories from Fat 1715

% Daily Value*

Total Fat 191 g294.2%

Saturated Fat 62.8 g314.2%

Trans Fat 0 g

Cholesterol 1002.5 mg334.2%

Sodium 2275.6 mg94.8%

Total Carbohydrates 469 g156.3%

Dietary Fiber 35.7 g142.9%

Sugars 48.3 g

Protein 394 g787.3%

Vitamin A 351.7% Vitamin C 208.1%

Calcium 122.1% Iron 209.3%

*Based on a 2000 Calorie diet


Chicken And Spaghetti Casserole Recipe