Recently, I heard a lady talking about a recipe for chicken spaghetti that had black olives, Rotel tomatoes, cheese, and other good stuff. I didn’t ask for the recipe, but when I looked up a recipe for it, I came up with the Paula Deen Chicken Spaghetti recipe from her website. This recipe has quite a few ingredients, but it didn’t take long to put together before work this morning. Then after work, I popped it in the oven, made a salad, and dinner was complete! It made a very full 9×13 casserole dish. The original recipe said it makes 10-12 servings. We’ll be eating leftovers tomorrow night with Kelli & Justin, but I think the leftovers could easily be frozen for another time. It would be a great potluck dish, too!
- 2 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped celery
- 1 (14-ounce) can chicken broth
- 1 (10.75-ounce) can cream of mushroom soup
- 1 (10.75-ounce) can can Rotel tomatoes
- 1 (10-ounce) can diced tomatoes with green chilies, drained
- 1 (4.25-ounce) can chopped black olives, drained
- 1 (4-ounce) jar sliced mushrooms, drained
- 1⁄2 cup sour cream
- 1 teaspoon salt
- 3 1⁄2 cups chopped cooked chicken
- 2 cups shredded Cheddar cheese
- 1 (16 ounce) package of spaghetti, cooked according to package directions
- 3⁄4 cup panko (Japanese bread crumbs)
- 1 tablespoon butter, melted
Preheat oven to 350 ˚F. Spray a 13×9-inch baking dish with nonstick cooking spray.
In a medium skillet, melt butter over medium-high heat.
Add onion and celery; cook for 4 to 5 minutes, or until vegetables are tender.
In a large bowl, combine onion mixture, broth, soups, tomatoes, olives, mushrooms, sour cream, and salt.
Stir in chicken and cheese.
Add pasta, tossing gently to coat.
Spoon mixture into prepared baking dish.
In a small bowl, combine bread crumbs and melted butter.
Sprinkle evenly over casserole.
Bake for 30 to 40 minutes, or until hot and bubbly.