Yield
6 servings (serving size: 2 cups)

How to Make It

Step 1

Cook spaghetti according to package directions, omitting salt and fat; drain well. Rinse under cold running water; drain well, and set aside.

Step 2

Melt the margarine in a large nonstick skillet over medium-high heat. Add mushrooms and next 3 ingredients, and sauté 4 minutes or until tender. Stir in flour, poultry seasoning, and pepper; cook 30 seconds, stirring constantly. Gradually add milk, and cook 1 1/2 minutes or until thickened, stirring constantly. Remove from heat, and stir in 1/4 cup cheddar cheese, stirring until cheese melts. Add chicken, ham, 1/3 cup Parmesan cheese, and next 3 ingredients; stir well.

Step 3

Combine the spaghetti and chicken mixture in a large bowl; stir well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.

Step 4

Combine remaining 1/3 cup Parmesan cheese and paprika, and stir well. Sprinkle Parmesan cheese mixture, remaining 1/2 cup cheddar cheese, and almonds in alternating diagonal rows across top of casserole. Bake, uncovered, at 350° for 20 minutes or until bubbly.

Step 5

Make-Ahead Tips: You can assemble the casserole up to 4 hours ahead of time, omitting the cheese-and-almond topping; cover and chill. Add topping just before baking.

Ratings & Reviews

My favorite go to casserole

Georgemyers
September 26, 2016
I have been making this casserole for years! Everyone who has tried it loves it! I even made this dish X 2 for the firemen who watch over my area, along with a salad and garlic bread! They raved over it and threatened to hide the second one from the next shift! It is that good!

JanetMcD's Review

JanetMcD
December 04, 2008
Good homestyle casserole. 2 of my 3 kids loved it - I think the sherry was the problem so I will leave it out next time. I would also put more meat in it. I will definitely make this again.