Baked Cheesy Chicken and Mushroom Pasta

Recipe calls for chicken broth but without a clue as to how it is supposed to be used. Thus I grant you a 1.

Agree with others in that it is just ok. Chicken, mushrooms and cheese almost seem to be just sitting on the spaghetti. Needs a binding agent and more flavor. It is easy and comes together quickly.

Made as instructed except used grated havarti with dill vs the mozzarella. Used 12 oz pasta (all I had) and amount was fine. I would use a full pound of chicken though and up the Worcester sauce accordingly. Pasta wasn't at all dry; I made sure not to drain it, used tongs to transfer to pan as directed, so some of the pasta water came with it. I also poured leftover marinade in to cook w/chicken. Red pepper flakes gave just the right amount of heat. VERY tasty, will do again!!

So, while I was waiting for the water to boil, I read through everyone's notes! I didn't have spaghetti, so I used a short tubular pasta like cavatappi. I did mix everything together in the pot before putting it in the casserole dish. I also cooked the chicken and the mushrooms separately in the pot and used butter for the mushrooms (my personal favorite). This was definitely a keeper! Love all the notes, they are super helpful!

This is one of those recipes where the ingredients make a lot of sense but workflow needs a lot of tweaks. I browned chicken and mushrooms separately. To the onions, I added 3 diced tomatoes to make a sauce. When mixing everything together, I added a splash of marsala wine, and a cup of grated parmesan cheese to bind it all together. Covered with mozarella and baked until it melted and browned.

Major disappointment. Followed directions to a T and ended up with a very dry dish. Some cream is called for. Or flouring the chicken. That would have helped thicken the broth, which is too thin by itself.

This was rather bland. Next time, will add something green, more herbs, and as suggested some cream - there was no sauce to speak of. Also, more cheese!

Two of my kids do not like the texture of mushrooms, so instead of just pouring over the mixture, I picked chicken out of the mix and covered a third of the dish with just chicken and poured the rest of the mixture over the the rest of the dish. They loved this solution.

Can't win them all, NYT. It wasn't inedible - everyone ate it but it was just blah. There is no magic that happens; as I suspected, the spaghetti ended up floating in broth and there wasn't much flavor.

I added about 1 oz of cream sherry just before the mushrooms were ready and that really created a nice sweet and flavorful mouthful one the dish was fully baked. 5 stars... Highly recommend!!

I like this recipe. Simple and delicious with the crispy cheese top when coming out of the oven. I would add some other veggies next time - broccoli or zucchini and olives would be delicious. It’s a great quick meal and would be yummy in the fall/winter.

This is kind of an odd recipe. One pound of pasta seemed way too much so cut it back to about 10 oz. Also added the broth with the mushrooms as directed but then there is a later reference to adding all the broth?? Added some Parmesan with the mozzarella and baked at 425 which was hot enough! Taste was just okay, I wouldn’t make it again :(

Kiki: google Maillard reaction. That’s why Step 5.

Reading the comments before making this dish was very helpful. Readers suggested a creamier addition to the spaghetti rather than following the recipe "as is" - just a layer of cooked pasta under the chicken mixture. It made a ton of sense once I started assembling. So, I added (sorry) two cans of cream of chicken soup to the pasta and then layered the chicken mixture over it. And it was delicious. The chickn/mushroom mix works really well over the flavored, cream pasta.So, I give it 5 stars.

A quick, simple, delicious weeknight meal! I used less pasta (probably half the amount called for) and added diced red onion w/ the garlic and mixed Gruyère in w/ the mozzarella. . Next time I’ll use less liquid.