Mom's delicious chicken spaghetti recipe
- Carbohydrate 51.0038784956597 g
- Cholesterol 232.556363064236 mg
- Fat 57.7621182560764 g
- Fiber 1.83101002711654 g
- Protein 66.4403914791667 g
- Saturated Fat 20.8797787922743 g
- Serving Size 1 1 Serving (583g)
- Sodium 1046.81679566473 mg
- Sugar 49.1728684685432 g
- Trans Fat 5.47931226458334 g
- Calories 1005 calories
Step-by-step
- Preheat oven to 350.
- Boil and debone the chicken or just debone if you bought a rotisserie chicken and spread evenly on the bottom of a 13x9 pan.
- Prepare spaghetti as directed on package (if you boil your own chicken, you can cook the spaghetti in the same water).
- In another pan boil the water with the bouillon cubes until dissolved. Add in all 3 cans of soup and stir to mix evenly. Then add in the mushrooms and about 1/2 to 3/4 cup of cheese.
- When the spaghettis is done, drain and layer on top of the chicken.
- Then pour the soup sauce over top of the spaghetti and add remaniing cheese.
- Bake in oven for about 30 minutes or until cheese is bubbly and cassserole is heated thru.
- Be careful when serving - it's very hot... Enjoy!!
Using an undersized baking dish for a casserole containing one whole pound of pasta and multiple cans of condensed soup will inevitably lead to uneven heat distribution and messy overflow during the final bake at 350 degrees Fahrenheit. Achieving the proper textural contrast between the soft interior noodles and the melted top layer requires deliberate management of equipment capacity and moisture levels.
- Select a standard 13x9-inch glass or ceramic baking dish to ensure the depth remains under three inches, allowing the internal temperature to reach 165 degrees Fahrenheit within the standard thirty-minute window without scorching the edges.
- Dissolve the chicken bouillon cubes in boiling water completely before incorporating the condensed mushroom and chicken soups to prevent concentrated pockets of sodium from forming in the sauce.
- Shred the colby jack cheese from a block rather than utilizing pre-bagged varieties treated with cellulose anti-caking agents, ensuring a smoother melt and preventing an oily separation on the surface.
- Allow the baked casserole to rest at room temperature for ten minutes before portioning, which permits the starches released from the thin spaghetti to absorb excess liquid and hold square shapes upon serving.
