Print This Recipe Written by Chacha on May 21st, 2016 in Butter, Canned Soup, Cheese, Chicken, Main Dish, Mushrooms, Olive oil, Onions, Pasta, Peppers, Spaghetti | No Comments

Servings: 6 to 8


For the casserole:

  • 4 cups cooked, shredded, chicken, recipe follows
  • 1 pound spaghetti, broken into 2-inch pieces
  • 2 tablespoon extra-virgin olive oil
  • 2 tablespoon unsalted butter, plus more, for greasing the baking dish
  • 1/2 green bell pepper, cored, seeded, and finely chopped
  • 1/2 red bell pepper, cored, seeded, and finely chopped
  • 1 small onion, finely chopped
  • ½ pound baby bella or white mushrooms, thinly sliced
  • 4 cloves garlic, smashed, peeled and finely chopped
  • 1/4 teaspoon cayenne pepper or crashed red pepper flakes
  • Freshly ground black pepper
  • 1 (10 3/4-ounce) can cream of mushroom soup (preferably Campbell brand)
  • 1 (10 3/4-ounce) can cream of chicken soup (preferably Campbell brand)
  • 3 cups freshly shredded sharp Cheddar cheese, divided

For the chicken:

  • 1 whole chicken, rinsed and innards removed
  • 1 small onion, quartered
  • 1 carrot, scraped and coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 3 sprigs fresh thyme
  • 4 cloves garlic, unpeeled and smashed
  • 1 teaspoons whole black peppercorns
  • 2 bay leaves
  • 1 slice of a lime
  • Kosher salt

Special equipment:

  • A large stockpot or Dutch oven
  • A deep large heavy-bottomed skillet
  • A 9- by 13-inch baking dish


For the chicken: Generously season the chicken on the outside and inside of the cavity with salt and pepper to taste and place in the stockpot or Dutch oven. Add the onions, carrots, celery, thyme, garlic, peppercorns, bay leaves, lime and salt to taste. Add enough water to barely cover the chicken. Cover and bring to a boil. Reduce the heat and simmer gently, skimming as necessary, until chicken is tender, about 45 minutes. Let chicken cool in the stock.

Remove chicken from stock. Discard the skin and bones and shred the meat. Set aside.

Strain stock and reserve.

To cook the pasta: In the large stockpot or Dutch oven, bring 6 quarts water to a boil over high heat. Add the salt and pasta. Stir to make sure the pasta separates. When the water returns to a boil, cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. (Note: Be careful not overcook.)

Preheat the oven to 350degrees F.

Grease the baking dish and set aside.

For the Casserole: in the large skillet, melt the butter over medium-high heat. Add mushrooms and sauté gently until golden, about 10 minutes. Transfer to a plate and set aside.

Add the olive oil to the skillet. Add the onions, peppers, and cayenne pepper or crashed pepper flakes; cook for 5 minutes, or until the onions start to brown. Add the garlic; Season well with salt and pepper. Cook for 1 minute. Add the mushrooms along with any accumulated juices from the plate, soups, and 1 cup of the reserved chicken stock into the skillet. Toss well to coat the vegetables evenly with the soups and broth. (Note: The sauce should be quite thick and homogenous.)

When the spaghetti is cooked, drain and return to the pot. Add the chicken, 1 1/2 cups of the cheese, and the green peppers-onion-mushroom sauce. Toss well until all ingredients are evenly coated with the sauce. Taste and add salt and pepper, only if required. Spread the mixture in the prepared baking pan and top with the remaining 1 ½ cups cheese. Place in the oven and bake until bubbly, about 20 to 30 minutes.

Serve with a green salad on the side.

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