One Bowl Chicken Spaghetti Casserole

Taken from my “Favorites” folder!

Servings 10

INGREDIENTS:

12 ounces uncooked spaghetti, broken in half

1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted

1 (10-3/4 ounce) can condensed cream of mushroom soup, undiluted

1 cup sour cream (can use reduced-fat, do not use fat-free)

1/2 cup milk

4 tablespoons melted butter, divided

1/2 teaspoon cayenne pepper, or adjust to taste

1 teaspoon garlic powder (garlic lovers can use more)

1 teaspoon seasoned salt, or to taste

1/2 teaspoon fresh ground black pepper, or to taste

2 cups shredded mozzarella cheese

1 cup freshly grated Parmesan cheese

1 large celery rib, chopped

1 medium onion, chopped

1 (4 ounce) can mushroom stems and pieces, drained (can use fresh sauteed)

5 cups cubed cooked chicken

1-1/2 cups crushed cornflakes

INSTRUCTIONS:———————————-

Preheat oven to 350 degrees F.

Grease a 3-quart baking dish.

Cook spaghetti according to package directions; drain.

In a large bowl combine both condensed soups with  sour cream, milk, 2 tablespoons melted butter, cayenne, garlic powder, salt and pepper.

Mix in the mozzarella and Parmesan cheeses, celery, onion and mushrooms.

Stir in the chicken and cooked spaghetti.

Transfer to a greased baking dish (dish will be full).

Place the baking dish on a baking sheet to catch any spills.

Combine cornflakes and remaining 2 tablespoons melted butter; sprinkle over the top.

Bake uncovered for 45-50 minutes or until bubbly.

Related posts:

Layered Spaghetti-Ricotta Chicken Casserole

Easy One-Bowl Creamy Potato and Chicken Casserole

Kitten’s Spaghetti And Meatball Casserole

Kitten’s Easy One Bowl Cheesy Chicken Macaroni Casserole

Easy Chicken And Mushroom Tetrazzini Casserole

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