White Chicken Mushroom Spaghetti

“When I help out with fundraisers for some of my kids sporting events, I always make a huge pot of spaghetti, but some people don't like red meat so I make a batch of this chicken spaghetti and it goes so fast it's gone in minutes! My kids hate mushrooms, so I cut up the 'shrooms real small to avoid their complaints, but I think they really make this recipe great - feel free to cut the mushrooms up large or small as you like. :) This recipe reminds me of Stroganov but it's the chicken version.”
READY IN:
1hr 5mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • 1 12-2 lbs boneless skinless chicken breasts (cut into small strips)
  • 2 -3 tablespoons oil (I like to use garlic olive oil)
  • 8 ounces mushrooms (sliced or chopped, your choice)
  • 1 -2 garlic clove, chopped finely
  • 1 -2 small shallot (or you can use a small onion or green onion as you like)
  • 1 -2 tablespoon butter (or margarine if you prefer)
  • 2 tablespoons white wine
  • 1 -2 teaspoon lemon juice (depends on your taste)
  • 1 (10 1/2 ounce) can cream of mushroom soup (can sub cream of chicken soup)
  • 1 cup sour cream (can use low fat if you like)
  • 12 cup parmesan cheese, grated (split into two 1/4 cups)
  • 8 ounces spaghetti noodles (you can use other types of noodles as you like)

Directions

  1. Preheat oven to 350 degrees. Butter a casserole dish.
  2. First slice or chop your mushrooms and onions, melt butter in saute or fry pan; add mushrooms and onion, get them cooking for a few minutes, uncovered, until they give up some of their juices, then add garlic, lemon juice, wine and let cook down a bit till barely moist and most juices evaporated. This will deepen their flavor.
  3. Remove veggies from pan and set them aside in a big mixing bowl.
  4. Add oil to the same pan, and throw in chicken, brown both sides; this should take about 5-10 minutes depending on your stove and the size of the pieces.
  5. Throw browned chicken pieces on top of mushrooms and onions in the big mixing bowl; add a can of cream of mushroom soup (you can sub with cream of chicken if you like); add sour cream on top.
  6. In the meantime, you will want to have boiled noodles per package instructions, and drain them (save 1/2-1 cup pasta water).
  7. Add noodles and 1/4 cup parmesan on top of everything else in the mixing bowl and gently mix it all together. If it is really thick, add a little of the pasta water to thin just a bit.
  8. After mixing it all, put it in a buttered casserole dish (I usually use just a 9x12 rectangle),sprinkle 1/4 cup more of parmesan on top of it all, and cover tightly with alum. foil. Bake it in the oven covered for about 35-45 minutes depending on how thick your chicken slices were and the shape of your dish (deeper dishes need time).
  9. Tear foil off for last 5-10 minutes to crisp up the top. Once out of oven, let it cool a few minutes before cutting it into serving portions.

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