Aunt Liz's Chicken Spaghetti Casserole

  • lutzflcat Posted: 08/02/09
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    I made two casseroles, cooked one, and put the other in the refrigerator. When I pulled out the second casserole two days later, it was full of liquid on the bottom. I drained the liquid and then baked it, but taste and texture suffered. The taste was OK, but nothing special. Probably won't make it again.

  • Missie Posted: 11/07/08
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    I halved the recipe. Thought mixing the uncooked pasta with the rest of the ingredients was a bit difficult but they were cooked through when it was done. Surprisingly, my 5 year old loved it but my husband and I thought it was just alright. It's a little on the bland side. Will probably make again but add full fat soup instead and some garlic salt.

  • eksouth Posted: 11/05/08
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    I thought the recipe sounded great when I found it in the magazine. I halved the recipe to make 1 casserole and it was awful. It didnt really have any flavor. Would not try and make it again.

  • DixieDishrag Posted: 11/10/08
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    I made this for dinner tonight, halving the recipe. We thought it was fine. Not something I'd serve to company, but a good, solid Monday night dinner. Teenage son liked it, and it's a way to get some veggies into him. Husband thought it was okay too. Next time I think I'll use a little more chicken broth; the pasta was a little al dente. And maybe add some garlic. But all in all, it was pretty good and I'll makie it again.

  • starline213 Posted: 04/17/09
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    Loved this recipe! A real winner and perfect for comfort food--I put some water chestnuts to add some extra crunch--it was a big hit.

  • MichelleS Posted: 01/13/09
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    Ok, not really worthy of a special occasion but better than three stars for sure. This dish is comfort food at its best. I usually avoid any recipe with "cream of..... soup" because I tend to not like them, however this was very good, esp using lower sodium soup. I was very worried about the uncooked noodles but they were fine. It looked dry so i added more broth, but you do not have to. In fact it caused it to be too soupy and I wish I would have just stuck with the recipe. I added garlic and subed grenn onions for celery. It was a nice Monday night meal.

  • FoodE1 Posted: 11/08/08
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    This is really tasty. It's simple, and the kids love it. I used more chicken broth to make it moister, and I added a bit more cheese, too.

  • judithrus Posted: 12/22/08
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    This recipe has quickly become a family favorite and I have had requests for copies of the recipe from friends. It freezes beautifully and is a wonderful comfort food on a cold night. I followed the recipe as stated but might experiment with some additional spices such as cumin. However the recipe is great as is and should please even picky eaters.

  • weddinggal Posted: 07/05/09
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    I followed the directions as written. The veggies were almost raw and the pasta did not cook. It was awful. I threw it out and called for a pizza delivery.

  • ACrews Posted: 08/18/10
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    I made this for myself when my husband was out of town and will definitely make it for both us again. He doesn't like cheddar cheese and this is still tasty without it. I did have to cook it 5-10 minutes longer to get the pasta cooked, but maybe I added too much pasta - it was hard to measure. It had great flavor, was an easy way to use up veggies and pre-cooked chicken, and was a simple weeknight meal.

  • AmiNan Posted: 02/27/09
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    Tasty, quick, and easy. We use ground turkey sometimes and it comes out well. Great for a pre or post workout meal since it's got a good balance of carbs & proteins.

  • momameg Posted: 11/18/08
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    Great recipe! To make it even more veggie packed, I added 16 oz of Broccoli, and a cup of pureed cauliflower. It tasted so good, and the cauliflower was disguised perfectly!!!!

  • aubiechic Posted: 12/26/08
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    My family thoroughly enjoyed this recipe. However, it is very basic and does need extra cheese for flavor. It lacks any type of Italian flavor that are commonly found in other "spaghetti" casseroles. It is very easy to make and very kid-friendly.

  • ascapen Posted: 11/22/08
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    I agree with almost everyone in that this recipe is rather bland, but there are a lot of little things you can do to perk it up. I made it for my young sons and it was perfect for them. I also think if you're making a meal for someone who is ill or for someone you don't know well, bland is sometimes better. I substituted broccoli for the celery in mine. I would make it again because it is SO easy to prepare.

  • loaduponlegumes Posted: 01/09/09
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    This recipe reminded me of something made and served in a church's basement. It was just so thick and the texture was just weird. I'm not a huge fan - actually, this is one of the only recipes I've tried and decided not to make again from Cooking Light... and I've tried lots of them. Just didn't quite fit the bill.

  • mama1nj Posted: 02/04/09
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    i was hoping this would be as good as it looked..i substituted 2cans of tomato soup for the cream of mushroom..it had a delicious flavor..i added mushrooms and broccoli, no celery. i don't know if i didn't add enough pasta, but it was runny and made 1 casserole. i followed directions to a tee. i don't know if i wld make this again...

  • cookfromsocal Posted: 02/20/09
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    My husband and I really enjoyed this recipe. The only problem I had is that I didn't make the noodles short enough and when I combined every thing, it was a little difficult to toss. I followed the directions as is and came out great. I would give it more stars but I wouldn't fix for a special occasion. Great for a weeknight meal. A definite repeat.

  • gbogs1 Posted: 05/20/09
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    Easy and a hit with my entire family- that rarely happens! i use whole wheat spaghetti, and it is good that way, too.

  • BonnieCooks Posted: 07/19/09
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    Easy to make and good for leftovers. It is a little bland so I added red pepper flakes for some kick that worked nicely!

  • abc012 Posted: 07/29/09
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    Would not make again. A true waste of the ingredients. Even if you make a seasoning boost and add more liquid there are better casseroles of a similar concept.

  • stacyjen Posted: 02/21/09
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    As is this is terrible. I can't beleive Aunt Liz uses this recipe some modifications have to be made. First you need to saute all the veggie prior to adding them to the casserole mix. i have never heard of chicken spaghetti without a can of tomatoes. This must have accidentally been left out of the ingredient list. Add one can of diced tomoatoes to add moisture for the noodles and the tomato flavor. if you want it spicy add Rotel instead. With those mods you will be pleased with the casserole.

  • tryinnewrecipes Posted: 02/10/09
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    I loved this recipe. I made some changes like using 1/2 C. cheddar and 1/2 C. pepper jack. I used 1 can cream of mushroom and 1 can cream of chicken and added my own spices to taste. I added powdered garlic, ital seasoning, Emerils baou blast and original essence and the casserole was fantastic. My husband and I loved it as well as my mom and dad. They requested the recipe to make for themselves. Reading previous reviews were helpful so I knew to add additional seasonings. I did not use any lower sodium products though. Everything I changed up did not affect the nutrition stats. I made in one 9x13 dish and I would say that it serves 6 instead of 8 so you have to adjust nutrition stats because of seving size difference which is easy to do. Will definitely make again and again!

  • JennMonty Posted: 03/07/09
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    I thought this was a really good recipe. You can easily make a lot of modifications according to your family's tastes. We thought it was great as is. A good trick to get the noodles short enough is to wrap them in a kitchen towel and then just run them over the edge of the counter...I saw Chef Ramsey do this once and it works great for this recipe. I'm going to try adding the tomatoes next time, but I'm going to see what kind of sodium boost it might give them recipe. You can make one 9x13 inch casserole instead of two 9x9s.

  • Nodak1 Posted: 05/12/09
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    I made this recipe a couple of months ago after I saw it in Cooking Light and used two smaller pans as directed and froze them. I disliked the recipe the first time I tried it and actually threw away my copy intending to never make it again. However my husband liked it. We pulled out the second casserole and ate it last night. For some reason this tasted better to me the second time around. It takes much, much longer than the 55 minutes to cook a frozen casserole in order for the pasta to cook through, more like two hours when it was completely frozen. This time we thawed the casserole completely and baked for at least an hour, maybe a bit longer. The pasta was completely done by that time. I would make again because it was quick to throw together and nice to have on hand for a quick meal. It does freeze very well.

  • JMZD09 Posted: 05/31/09
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    This recipe was great -- wonderful comfort food -- after a few modifications. Based on the other reviews, I added 1.5 tsp garlic salt and 1 tsp dried oregano to the broth mixture, along with one 14.5 oz can diced tomatoes. I also added an extra 2 oz of cheese to the chicken mixture. The only problem was that the dish took a lot longer to cook due to the liquid in the tomatoes. Next time I might try draining the tomatoes first. I baked it in a 9 X 13 pan.

  • No Longer Registered Posted: 07/14/09
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    I agree with the JMZD's review two below mine. I have only made this once, but it was in great need of extra ingredients. I should have sauteed the red pepper beforehand, as I didn't like how crunchy it was - It tasted as though it wasn't even cooked. For some reason, I am still attracted to this recipe because of it's mixed textures. The cream of mushroom is tasty. Next time I might mix cream of mushroom and cream of chicken. I'll also add cheese and garlic as suggested. I would never suggest this dish on its own. Don't even bother with cooking it unless you plan on adding some more ingredients.

  • Melissa879 Posted: 07/20/09
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    This was an easy recipe to make that my husband and daughter loved. Since this makes two casseroles, on busy nights we can take the frozen casserole and pop it in the oven. Dinner is ready in 50 minutes with no pans to clean up. Great for busy families!

  • Jenfdr Posted: 09/25/09
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    I'm surprised to see so many people saying it was bland and needed more ingredients. My husband and I both liked this dish. It is simple, but very hearty and great on a cool night. I roast my chicken and then cut it up, just because I prefer the flavor that way. It's a great make ahead casserole, but only if you freeze it. It wouldn't work well in the fridge, but is also great if eaten the day of. Very simple flavors. Reminds me of a good chicken noodle soup....

  • olivia1977 Posted: 11/01/09
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    someone mentioned that the noodles were undercooked--i used angel hair spaghetti, and it ended up being just fine. i didn't mind the lack of ingredients. in fact, being that it is a casserole, it seems like the appropriate amount--helped me empty out my fridge of excess veggies! however, i do think i will add diced tomatoes next time.

  • MargaretK Posted: 02/03/10
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    I disagree with the reviews saying to add more ingredients. I think that this is a good solid casserole. If you want something simple and hearty this is a great dish.

  • StampinKaty Posted: 02/08/10
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    I substituted Cream of Chicken soup for the Cream of Mushroom because my kids don't like mushrooms...it was FANTASTIC and there were no leftovers.

  • JIMMIC Posted: 03/31/10
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    I made this according to the recipe. We liked it very much, it would make a great any day meal. I cannot see adding additional ingredients. It came out very moist, even after reheating it. I served this with a garden salad.

  • WINTERPARKmom13 Posted: 03/02/10
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    This recipe turned out great. I omitted the onion and celery, on account of not having any on hand, and substituted with some celery salt and onion powder. Other modifications I made to the recipe were: 3 cups of cooked chicken, 8oz of noodles, a cup and a half of chicken broth and 2 cups of cheese. Some writers complained that their vegtables and noodles didn't turn out. When I cooked this dish, I found that the red bell pepper was just the right texture, and the noodles were the perfect tenderness. I followed the baking instructions to a tee. I felt the dish was very tasty and easy to make.

  • Roughleyme Posted: 12/15/10
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    The veggies were crunchy which I don't feel is appropriate in a fully cooked dish. I accidentally used 2 cups of broth which was my fault so it came out a little soupy until I let it sit for a while then it thickened up. If I hadn't added it I wonder if it would be too dry. I used whole wheat spaghetti which was fine and added mushrooms and dried thyme. Just a childish dish that fell flat. Boo! P.S. My husband wants me to add that he really liked it. See what I'm saying?

  • bekitas Posted: 10/05/10
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    loved it - added fresh mushrooms - thought about maybe black olives but that might affect the healthiness of it - also used Smart Taste spaghetti.

  • sandracoffman09 Posted: 10/19/10
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    Made this for my husband and I and we both enjoyed it quite a bit. Made it basically by the recipe, forgot to grab celery at the store so did 1 can cream of mushroom and 1 can cream of celery instead. Would definitely add fresh mushrooms next time for some added flavor! Will definitely try again!

  • koolkelly Posted: 09/14/11
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    I made this last night and got a thumbs up from my 4 kids and my picky husband! I started with Tysons precooked diced chicken breast for a time saver. I used cream of chicken and broccoli cheese soups, both 98% fat free. I skipped celery but added freshly steamed broccoli florets. I added about 1 1/2 tsp of salt and about 1 tsp of pepper, as well as about 2 tsp of garlic powder. I sprinkled about 1/4 cup TOTAL of shredded cheese over both dishes. Dishes were a bit "watery" when I removed from oven but after sitting about 5 mins they thickened up. This was very tasty! I will make it again!

  • itzpossible Posted: 09/15/11
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    Made this last night...Wow! this was really different! My husband LOVED it! I will be making this again and again!

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  • Jenny1964 Posted: 09/28/11
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    My family absolutely loves this!!! I substituted the cream of mushroom soup with cream of chicken! Thank you for this simple yet delicious recipe.

  • rachellehogan Posted: 09/18/11
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    Love this dish. I'm always making double the recipe. I always have this in my freezer. My husband loves it.

  • RobynO123 Posted: 09/14/11
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    I made this using tri-color spaghetti. Cooked the spaghetti in homade chicken stock for more robust flavor. The three color pasta made for a beautiful dish! I will definitely be making this again and again.

  • JenniferM Posted: 10/24/11
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    I made this last night and split into 2 casseroles. I made it as the recipe specified. I felt a little more chicken broth could have helped the recipe as it seemed very thick when cooked. Also both casseroles seemed a bit smaller than I expected. My husband really liked it and the kids (picky) ate it, but I don't know that I would make it again.

  • ALICECUMMINGS Posted: 10/24/11
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    This dish has a good flavor. However, I think it would be much better to either cook the pasta first or put it all in a slow cooker. Cooking as directed left the some of the pasta glued together and slightly starchy tasting.

  • sallyjaustin Posted: 01/13/12
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    tastey

  • Livsmom2009 Posted: 01/09/13
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    I made this with little shell noodles but kept to the 7 ounces and it fed my teenage son, his friend, my husband and myself with nothing left over! Again I fed two teenage boys and they loved it! I also added garlic after reading some of the reviews along with 1/4 tsp of chili powder to add some more flavor. It was a hit with both my son his friend and my husband, my son asked me to make it again tonight!

  • sumshine09 Posted: 02/02/13
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    Easy, pretty tasty, and the kids ate it, so I'll be making it again. I used 100% whole wheat angel hair pasta; 1 can of cream of celery soup to sub for one of the cans of mushroom soup; 1/2 tsp of marjoram and 1/2 tsp of thyme mixed in with the soup mixture.

  • Diandavbarnes Posted: 06/13/13
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    It was really hard to rate the original recipe because I modified significantly from the get go. I added a package of sliced mushrooms and sauteed all vegetables in 1 TBL of unsalted butter. I then added my leftover diced Chicken from last nights roast chicken, uncooked Barilla Whole Grain Spaghetti and, the soup mixes recommended. I only had a 10x10 pan so, poured the entire amount into that pan and topped with Weight Watchers reduced fat Mexican Cheese. Because of the amount in the pan, it took about 50-55 minutes to cook (took out when the cheese looked golden). This version was absolutely delicious and my husband ate 3 helpings!

  • VJDeed Posted: 10/28/12
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    Thank goodness I only made 1/2 the recipe. The onions/celery/peppers dont cook soft, and being al dente, their flavors are rather strong (I even had very small dices, nearly mince). Other than the overpowering veggie flavor, the rest of the dish is rather flat. However, it was very pretty/colorful looking in the dish. This is not a repeat casserole

  • MichelleDixon Posted: 11/05/12
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    This recipe is pretty bad. My husband says it was the first time he's seen me suffer through a meal (I'm typically like most food). I even tried following some of the comment advice by adding some milk and some garlic powder for extra flavor. We ended up putting jarred marinara sauce on it just to get it down. Also, much of the pasta was crispy. Sorry to be so harsh here, but I just wanted to put a warning message on this one.

  • karenfar Posted: 03/29/13
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    Huntington Beach, CA

    GREAT comfort food. I added more onion, 1 large bell pepper + small jar of pimento (drained), 1 heaping cup of chopped celery, whole grain thin spaghetti, 1 can regular and 1 less sodium mushroom soup. I added sharp cheddar to ingredients before baking then topped with additional extra sharp cheese and baked 15 more minutes. I used a 9x13 - perfecto!! I think what a lot of reviewers are missing, this is not a gourmet recipe, just simple weeknight fare - we loved it!

  • Panski Posted: 02/26/13
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    Unfortunately this wasn't a hit with us. I did follow the recipe exactly other than substituting turkey for chicken. I didn't have any trouble mixing the ingredients, but found the end result to be rather bland and gluey. Water chesnuts would have been a good addition. Still I can see this might be popular with children due to that blandness. Husband says not a repeat.

  • Amberdawn78 Posted: 11/19/12
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    After reading others reviews I switched things up a bit. I added 1 can cream if celery & 1 can cream of mushroom (instead of 2 cans mushroom). I sauted my celery, pepper & onion 1st with a bit of garlic powder for about 5 minutes. I put it all in my slow cooker with 1 extra cup of chicken broth for 2 hours on low. I also added a few more seasonings (like "chicken base" and "cheese, chives & bacon" from Epicure Selections. I added the cheese right before serving. It was pretty tasty.

  • LightFootsteps Posted: 01/20/13
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    I'm not sure why some people found this to be so bad - I thought it was really good! I kept it in the oven 10 minutes longer than suggested and I didn't have low fat mushroom soup, so maybe that helped? I also used whole wheat noodles. I thought this was very flavorful, everything cooked thoroughly, and I am excited for leftovers tomorrow!

  • fmorrier Posted: 06/15/13
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    I agree with other reviewers--the way to make a more interesting dish is to improvise. I added additional garlic, seasoned diced tomatoes, cream of mushroom for one can of soup, sautéed chicken and veggies with garlic and oregano. I never make it the same way twice--I especially like the two-casserole approach--leaving one for future. This is a great option for prep for someone on their own who isn't into true cooking.

  • danyell01 Posted: 08/08/12
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    I sauteed my veggies minus the celery in butter & garlic powder, before I added to the soup mixture. I also added a jar of pimentos, and a can of mild rotel tomatoes with green chiles. I used a can of cream of mushroom and cream of chicken. When everything was mixed together, I added about a 1/2 cup of milk. Sometimes, I will add some melted Velveeta to make it even cheesier Anyway, mix everything together...put in a casserole dish and put shredded cheddar on top. Cover and bake at 350 degrees until golden and bubbly!! (around 45 min) (Guess this won't be as light on calories, but it is good.)

  • anonymous12 Posted: 02/25/14
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    Turns out I made this recipe 06/2012 & did not like it. I forgot I had made it until I went to write this. Not sure what I did wrong the last time but it previously came out bland in 2012. 2014: Ended up with about 3 cups of cubed chicken. Used 1 green pepper so ended up with about 2 cups of green peppers. Didn't use low sodium or fat free cream of mushroom soup. Went for the normal full salt &fat kind. Not sure if I had exactly 7oz of pasta. I think I had a little more so dumped some extra chicken stock on top of the pasta once it was in my 9x13 baking dish to make sure the pasta was covered with juices. I added fresh sliced mushrooms too. I sautéed all the vegetables 1st & added a ton of garlic. I probably doubled the cheese. I had 4oz of cheddar cheese I grated.I added other cheese I already had on hand. I had a bit of shredded mozzarella cheese & Mexican cheese blend so I threw that on top too. I ended up cooking for 35 min covered & 20 min uncovered.The dish turned out great!

  • jess621 Posted: 08/05/14
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    I loved it!! I probably added more of the cheese than the recipe called for, but it was totally worth it :) I'm a teacher, so having the second casserole will be fantastic for packing my lunches.

  • JumperDawn Posted: 08/06/14
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    My husband and I love this recipe. I use one can of cream of chicken, one of mushroom. Makes it richer. I also put more of everything in it--except the broth. It's one of our favorites to take camping in the rv.

  • jmulligan Posted: 11/03/13
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    Not a terrible recipe,but not my favorite. Half my noodles cooked correctly, and the other half were a crunchy layer on top. Once mixed in with the rest, they softened enough to be edible. Its possible I didn't make the peices small enough. I had a hard time mixing the ingredients before it went into the casserole pan.

  • HerbnGirl Posted: 10/31/13
    Worthy of a Special Occasion

    I loved this! I baked both casseroles and took one two work the next day. It was demolished and everyone liked it. I did add I large jalapeño minced for a bit of zip. Also have a great tip to share from Pinterest. Place your whole cooked chicken breasts in a kitchen aid mixer. Turn on low and in no time flat you'll have shredded chicken. This recipe is a keeper for me--great comfort food. Thanks Aunt Liz!

  • alphabetizing Posted: 08/31/14
    Worthy of a Special Occasion

    This is pretty dang close to the real, much fattier thing. Obviously, not quite as rich, but very close. The traditional chicken spaghetti casserole I had did not have the celery, but I made this as directed anyway. I think I would half or omit the celery next time. I would also think this could be further improved by sauteing the onions/peppers beforehand for a minute. I think this could be four stars if you did that and added some garlic powder and maybe 2 tbsp grated parm or romano to the casserole mixture to amp up the cheesiness, although I know this naturally would increase calories some (you could combat this increase by using r/f cheddar on top). Maybe chop up and add some fresh mushrooms for more oomph.

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