Chicken Spaghetti Casserole


1 whole chicken (4 pounds)
3 tablespoons salt, preferably kosher
1 large yellow onion, chopped
1 celery stalk, chopped
2 cans diced or whole tomatoes, chopped
1 can cream of mushroom soup
1 jar sliced olives
1 package spaghetti
1 cup shredded cheee of your choice


Put chicken a large soup pot or Dutch oven with water to cover. Salt.  Bring to boil over high heat. Then cover and reduce heat to medium-low. Simmer 1 hour or until tender.

Remove chicken and allow to cool, reserving broth in Dutch oven. Pull meat from bone and cut into pieces.

Preheat oven to 350°. 

In a separate pan, saute onion and celery in a few tablespoons of reserved chicken broth. Place chicken shards back into broth, along with onion and celery, and add cream of mushroom soup, tomatoes, and olives.

Cook spaghetti. Layer in a three-quart baking dish, alternating between spaghetti and sauce.

Bake at 350 degrees for 45 minutes. Add cheese on top during last 10 minutes.

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