Chicken Spaghetti Casserole

Born and raised in New Orleans, Louisiana (known for some of the best food in the world) I have a mixture of personal recipes as well as some favorites I've found along the way.

½ pound spaghetti

3 tablespoons Country Crock® Original Spread

2 tablespoons all purpose flour

1 ¼ cups milk

2 cups (about 6 ounces) shredded mozzarella cheese, reserve some for topping

½ teaspoon salt

2 cups shredded cooked chicken (roughly 9 ounces)

1 ½ tablespoons finely chopped fresh basil (or ½ teaspoon dried basil), plus more for serving

1 ½ tablespoons finely chopped fresh Italian parsley (or ½ teaspoon dried parsley), plus more for serving,

1 ½ tablespoons finely chopped fresh chives (or ½ teaspoon dried chives), plus more for serving

½ tablespoon fresh lemon juice

Directions at countrycrock.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer