This recipe comes from my mom, who I consider the authority on all things casserole. She has been making this dish for a very long time, but yesterday we decided to adapt it just a little. And I think it turned out even better than before. I hope you like it as well!
Chicken Spaghetti – makes 8-10 servings
2-3 chicken breasts, cooked, cooled, and chopped (you can either boil it, roast it, or sauté it – your choice)
1 pound spaghetti or other long pasta, cooked 1 minute less than packaged directions, drained
2 tablespoons olive oil
8 oz fresh sliced mushrooms
1 medium onion, chopped
3-4 garlic cloves, minced
⅓ cup dry white wine
1½ cup frozen peas or a small package of chopped frozen broccoli, thawed
2 cans cream of chicken soup (or 1 can cream of chicken and 1 can cream of mushroom)
½ sour cream
1 cup shredded mozzarella cheese, divided
½ cup grated parmesan, divided
Heat the olive oil over medium heat in a large dutch oven (you want to be able to mix all the ingredients in it at the end) and sauté the mushrooms for about 5 minutes, until some of the juices have been evaporated. Add in the onions and cook until soft and translucent, another 5-7 minutes. Add the garlic and cook for another minute or two. Season with salt and pepper to taste. Deglaze the pan with the wine, making sure to scrape up the brown bits on the bottom of the pan. Add the peas (or the broccoli) and cook for a few minutes to warm through. Remove from heat and stir in the chopped chicken, cooked pasta, soups, sour cream and half the cheeses. If the mixture looks too dry add a little chicken broth or water. You want it creamy, but not runny. Check for seasoning and add more salt and pepper if needed.
Bake in a preheated 350° for 30 minutes. Top with remaining cheese and return to oven to melt the cheese and to make sure the casserole is heated through.
This post is linked to Tasty Tuesday.
PS: I’m sorry about the lack of a picture. My camera batteries stopped working and I can’t find new ones amidst all the boxes.