- 10 minutes
- 30 minutes
- In a frying pan, saute the celery, onion, and mushrooms in oil until vegetables are softened. Add the chicken, salt, pepper, garlic powder, onion powder, parsley, celery salt, and oregano.
- Add the flour and stir until the chicken and vegetables are coated. Add the half-and-half and the chicken stock. Continue to cook, mixing thoroughly, until it thickens.
- In a separate pan, cook the spaghetti according to package directions. When the spaghetti is done, combine it with the chicken mixture and transfer everything to a large baking dish.
- Sprinkle with crushed cracker crumbs and bake at 350 degrees for approximately 20 to 30 minutes.