Six Figure Moms
Wickedly Mod

Baked White Spaghetti

by Crystal · 15 comments

in Easy Recipes

Fall and winter are the perfect time for casseroles and oven baked dishes.

Here is an easy recipe that can certainly be done on a busy school night.

Ingredients:

  • 2 cups cooked chicken
  • 16 oz container of sour cream
  • 1 can cream of mushroom soup
  • 1 cup of milk
  • 2 cups mozzarella cheese, shredded
  • 1 -1 1/2 pounds of spaghetti noodles
  • salt and pepper to taste

A rotisserie chicken from the deli section of the grocery store is the perfect way to have cooked chicken on hand. Grab one the next time you are at the store, chop it up and use it for a recipe. Or chop it up and freeze for a later recipe.

You will want about 2 cups of cooked, chopped chicken for this recipe.

While you are chopping up your chicken, bring a pot of water to a boil.

Once boiling, add about a pound and a half of spaghetti noodles to the pot. I like to break them in half.

Boil for about 9 minutes.

While your noodles are boiling, mix your soup, sour cream, milk and salt and pepper.

Use a whisk to get all the lumps out of the soup.

Once your noodles are done boiling, drain them.

Return them back to the pot- no need to dirty up another bowl.

Pour in the soup mixture.

Pour in the diced chicken.

Toss in one cup of the cheese.

Stir and mix everything up well.

Pour the spaghetti mixture into a 9×13 baking pan.

Spread it out evenly.

Top with the remaining cup of shredded cheese.

Pop it in the oven and bake until bubbly- about 30 minutes.

This is what it will look like when it’s done.

Yum!

I just licked my screen.

Plate it up.

We served it with steamed veggies, apple slices and baked bread.

Baked White Spaghetti
5.0 from 2 reviews
Print
Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Serves: 8
Ingredients
  • 2 cups cooked chicken
  • 16 oz container of sour cream
  • 1 can cream of mushroom soup
  • 1 cup of milk
  • 2 cups mozzarella cheese, shredded
  • 1 -1 1/2 pounds of spaghetti noodles
  • salt and pepper to taste
Instructions
  1. You will want about 2 cups of cooked, chopped chicken for this recipe. Use leftover chicken or a rotisserie chicken. Set it aside.
  2. While you are chopping up your chicken, bring a pot of water to a boil.
  3. Once boiling, add about a pound and a half of spaghetti noodles to the pot. I like to break them in half. Boil for about 9 minutes.
  4. While your noodles are boiling, mix your soup, sour cream, milk and salt and pepper. Use a whisk to get all the lumps out of the soup.
  5. Once your noodles are done boiling, drain them.
  6. Return them back to the pot- no need to dirty up another bowl. Pour in the soup mixture.
  7. Pour in the diced chicken.
  8. Toss in one cup of the cheese. Stir and mix everything up well.
  9. Pour the spaghetti mixture into a 9×13 baking pan. Spread it out evenly.
  10. Cook for about 30 minutes or until bubbly.
  11. Plate it up and enjoy!
Notes

A rotisserie chicken from the deli section of the grocery store is the perfect way to have cooked chicken on hand. Grab one the next time you are at the store, chop it up and use it for a recipe. Or chop it up and freeze for a later recipe.
We served this with steamed veggies, apple slices and baked bread.

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{ 15 comments… read them below or add one }

1 Susan with Permanent Posies November 1, 2011 at 8:04 pm

Oooooooh…..Yummy! Can’t wait to try it. I invite you to share it in my blog party….Tuesday’s Tasty Tidbits.
http://permanentposies.com/2011/10/red-eyes-and-fries/
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2 Mlissabeth November 1, 2011 at 10:04 pm

This looks really yummy. And pretty easy and fast to prepare. I will be great for a weekday meal, and all my family will eat it. Thanks for posting.

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3 Debbi Does Dinner Healthy November 2, 2011 at 4:48 am

This looks delicious!!
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4 Mary Beth Elderton November 2, 2011 at 9:37 am

This sounds delicious!!! In keeping with our goal to cut meat consumption in half, I am always looking for recipes that would allow substituting half the meat with finely chopped veggies. This would be an excellent recipe for that!

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5 Nicole November 2, 2011 at 3:23 pm

This looks really good. I’m going to try it next week.

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6 Erin{LavenderandLemonDrops} November 6, 2011 at 1:12 am

What a different take on spaghetti! It looks so yummy I’ll have to give it a try :)
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7 Blessed beyond a doubt November 9, 2011 at 10:30 am

Looks divine. Thanks for the recipe.
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8 Sandra November 9, 2011 at 11:33 am

This looks so good!

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9 Cheryl Newton December 3, 2011 at 10:41 pm

Hi. This looks mmm mmm good. But did I miss what temp to cook it at? Good ole’ 350?

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10 Mindie February 16, 2012 at 8:04 am

I know I would love this. Those are all ingredients I enjoy. I would love for you to share at the Bacon Time fri-Monday linky.

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11 Lisa@BlessedwithGrace February 17, 2012 at 10:01 am

Yum. I love this recipe. Can’t wait to try it! Anything with pasta is a winner for me. Thanks for sharing and linking to Tempt My Tummy Tuesday. I am going to share this recipe on my Facebook page and pin it to my Pinterest board so I won’t forget to make it soon! :-)
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12 Crystal February 17, 2012 at 10:42 am

Awesome, Lisa. Thanks for pinning and sharing on Facebook.
You rock!

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13 Miz Helen February 20, 2012 at 11:00 am

Hi Crystal,
This is one of those wonderful “go to” casseroles that I love, it looks awesome!
Thank you so much for sharing with Full Plate Thursday and have a fabulous week.
Come Back Soon!
Miz Helen

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14 Crystal February 20, 2012 at 7:58 pm

Thanks Miz Helen! It certainly is yummy and my family loves it.

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15 Jessica Peachey May 9, 2012 at 2:23 pm

Great recipe… I added some basil, garlic salt and some sweet marsala wine and it turned out wonderfully with a bit more flavor!! :) Not clumpy at all- nice and creamy! I also used 10 oz of milk.

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