Rotisserie Chicken Spaghetti Casserole

“This is one of those casseroles with many versions. What makes mine somewhat different is the use of rotisserie chicken, there are also no tomatoes, as well as some other slight differences. This is a kid pleaser and makes a nice potluck dish. If you can't find the chicken soup with herbs in it, just use regular Cream of Chicken and add a bit of dried herbs (perhaps 1 tsp of mixed dried green herbs). I used the reduced sodium versions of the soup because otherwise the sauce base can be too heavy and salty. If you dislike cream of mushroom, you may use a different flavor of "cream of..." soup however.”
READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove skin and bones from your rotisserie chicken and dice up all of the meat.
  2. Melt 1 tsp margarine in a skillet and saute onions until they are very soft, about 5 minutes, seasoning to taste with a small amount of salt, pepper, and garlic powder.
  3. Place cooked onions in to a very large bowl, then melt the remaining 1 tsp margarine and saute the mushrooms until very soft, also seasoning to taste with salt, pepper and garlic powder, another 5 minutes; add the mushrooms to the bowl with the onions.
  4. Add the chicken meat, cooked & drained spaghetti,and diced velveeta to the large bowl and toss well to coat.
  5. Mix together the chicken broth, cream of mushroom and chicken soups and add to the bowl, combining well.
  6. Pour into a large oval casserole and bake covered in a preheated 350 F oven for 25 minutes.
  7. Remove cover, sprinkle Cheddar cheese on top and bake another 5 minutes.

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