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“You've just got to try this unbelievably tasty way to use up leftover turkey or chicken. This creamy casserole is easy to make and absolutely delicious!”

Ingredients Nutrition

  • 737.08 g cancondensed cream of chicen soup
  • 295.73 ml milk
  • 177.44 ml grated parmesan cheese
  • 29.58 ml dry sherry (optional)
  • 4.92 ml onion powder
  • 709.77 ml cubed cooked chicken or 709.77 ml cooked turkey
  • 127.57 g jar sliced mushrooms, drained
  • 226.79 g package spaghetti, cooked according to package directions (about 4 cups)
  • 78.78 ml dry breadcrumbs
  • 29.58 ml butter, melted


  1. Stir in the soup, milk, Parmesan cheese, sherry if desired, and onion powder in a large bowl. Add the chicken or turkey, mushrooms and spaghetti and toss to coat. Spoon the chicken mixture into a 3-quart shallow baking dish.
  2. Stir the bread crumbs and butter in a small bowl with a fork and sprinkle the bread crumb mixture over the chicken mixture.
  3. Bake at 400°F for 25 minutes or until the mixture is hot and bubbling.
  5. Helper: For 3 cups cubed, cooked chicken: cook 1 1/2 pounds skinless, boneless chicken breasts, cubed, in a 3-quart saucepan over medium heat in 5 cups boiling water, for 5 minutes or until the chicken is cooked through.
  6. Easy Substitution: Substitute 2 cans (12 1/2 ounces each) Swanson Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

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