Lisas Chicken Pasta
Chicken and spaghetti in a creamy white sauce. Easy prep and then warm and serve. Everyone loves this recipe. Lisa made this for Keith and I when I first had our baby girl. We loved it and it made for a great evening when we were so busy with our first baby.
Chicken and spaghetti in a creamy white sauce. Easy prep and then warm and serve. Everyone loves this recipe. Lisa made this for Keith and I when I first had our baby girl. We loved it and it made for a great evening when we were so busy with our first baby.
- Carbohydrate 27.0932895454545 g
- Cholesterol 251.0449125 mg
- Fat 55.8443050487013 g
- Fiber 0.930772740624168 g
- Protein 48.4758904058442 g
- Saturated Fat 25.2529946737013 g
- Serving Size 1 1 Serving (355g)
- Sodium 1879.30425113636 mg
- Sugar 26.1625168048304 g
- Trans Fat 19.9745059659091 g
- Calories 819 calories
Step-by-step
- After cooking the spaghetti, drain and let sit in strainer.
- In pot you cooked spaghetti, melt butter.
- Add in cream of chicken and mushroom soup and sour cream. Mix well.
- Then add mushrooms and chicken.
- Finally mix in spagetti.
- Pour into 9x13 pan, cover and cook at 350 for 45 min.
Undercooking the spaghetti before it enters the casserole is the single greatest error home cooks make with baked pasta dishes. Because pasta continues to absorb moisture from the surrounding sauce while baking at 350 degrees Fahrenheit for 45 minutes, boiling the noodles until they are fully tender on the stovetop guarantees a mushy, waterlogged texture by the time the dish emerges from the oven. Boil the spaghetti strictly until it reaches a firm al dente stage, retaining a distinct bite in the center before draining it thoroughly in a colander. This residual firmness gives the starch structure needed to withstand the prolonged thermal exposure of the bake.
Combining dairy products like sour cream and canned soups directly over high heat causes unwanted curdling and oil separation. Melt the butter over low heat in the residual warmth of the pasta pot, then whisk the canned soups and sour cream together off the direct burner to maintain a smooth, uniform emulsion. Folding the shredded rotisserie chicken and drained mushrooms into this emulsified base before adding the noodles ensures every strand of pasta receives an even coating of fat and flavor without breaking the sauce.
Dietary adaptations require straightforward ingredient swaps rather than complex technique overhauls. Standard dairy sour cream and butter can be replaced with plant-based alternatives at a strict one-to-one ratio, though high-fat coconut yogurt performs better than watery vegan sour creams when subjected to 45 minutes of oven heat.
