Oops, forgot to add the recipe!

I would make 4 of them. Always better to have enough . That's 5 servings per casserole, and I would generally think 4 servings of that casserole would be more normal.

I just realized the amount of chicken is unclear. The original recipe called for a 6 lb stewing hen. When I added it to Pepperplate, I changed it to 2 chickens, assuming whole chickens are about 3 lbs each. Usually, I use 4 lbs of boneless chicken breasts or 6 lbs of bone-in.

If that's your only main course, I would make 3 unless some of the 19 there are big eaters. If that's the case I'd do 4. But if you have normal size eaters (one portion each), three should work. I'm assuming it's baked in a 9 x 13? And I would use the whole package of noodles rather than just 14 oz because the packages I buy are 16 -- that would make a bit more as well. And not increase anything else. IMO, a 9 x 13 should feed 6 to 8 comfortably. And are there any children? And if you make too much, it's great as leftovers!

Found this similar recipe that says 8-10 servings:

https://southernbite.com/ultimate-chicken-spaghetti/

^Yes...what Martha said. There are numerous versions of chicken spaghetti online. I checked a few, and most use a 9x13 dish averaging about 8 servings. It helps to know your guests' appetites. Women and young kids never eat as much. If they're the majority, 3 pans of the casserole should be fine. If not, make 4. I know our son alone could polish off quite a bit. :-/

Depends on what else you are having how many it will feed. Will there be a salad and a vegetable side? Garlic bread?
My rule of thumb which has been tried out many times is a 9 by 13 casserole with meat, pasta and veggies, heaped full ( remember for church meals we don't multiply out a recipe and put it in a casserole one recipe per casserole dish)....will easily serve 20 with a salad and garlic bread>
If you use 4 pounds of boneless chicken breast...cut up and 1 pound of spaghetti....with a side and garlic bread, it will make 20 servings. To allow for seconds and really big eaters, I would make 2 casseroles....but I think as written you will have a hard time getting all that into one dish.

The breakdown on the guests is: 3 toddlers (3-4 y/o); 3 teen boys; 2 teen girls; 8 in the 35-50 range (4 male, 4 female); and 4 over 60. Hmmm....that adds up to 20, not 19. Math is off somewhere but not enough to matter.

Martha, the original recipe called for 2 (7oz) packages of spaghetti. It is an old recipe and that was probably what the standard package was then. I’m buying 1 lb packages, and as you suggest, I’ll use all of them.

The teen boys have me baffled. Generally, you hear “teen boy” and you think TONS of food is going to be necessary. 2 of the boys are quite thin; I think it is because they are very picky eaters.

Thanks for all the research y’all did! If the recipe will feed 8-10, I think I’ll go with 3 pans of chicken spaghetti. That ought to feed 16-20 with an entire pan left over.

Just thinking about a recipe I use for chicken tetrazzini. One rotisserie chicken (2.5 to 3 lbs.) is more than enough for that. I usually use about 4 cups of chicken meat.

FWIW, these are the recipe ingredients if you'd like to compare amounts. My tweak is using rotisserie chicken meat. Tasty and convenient. This feeds 8 generously. I also use penne instead of linguine.

Chicken Tetrazzini
Yield: 8 servings

9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 onion, grated
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups milk, room temperature
1 cup whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup freshly grated Parmesan
1/4 cup dried Italian-style breadcrumbs

LindaC, my plan is one recipe per 9x13 casserole. I know you’ve had loads of experience feeding the masses. Are you saying that one recipe with salad and bread will feed 20? I’m not doubting you, I’m just trying to make sure I understand.

I’ve sent in my grocery order with enough to make 3 pans/recipes. Four of the women are working moms. If I make too much, they can divvy it up for leftovers later in the week.

My rule of thumb for entertaining is either don’t run out of food or don’t run out of booze. Since this gathering is booze-free, I need to make sure I have enough food. :-)

bbstx, based on your guest breakdown, 3x the recipe will be ample, for sure. You should be fine with 2 but extra and leftovers are a good thing. I usually don't even count toddlers when it comes to servings.

Good idea with giving leftovers to the moms!

If the two teenage boys like the casserole, they can probably polish off a whole one themselves -- LOL! BBstyx -- yes, I remember the smaller packages of spaghetti. I hate that I can't find it anymore -- with just the two of us it makes more sense! Actually, there is a lot of smaller packages o things they don't make anymore! Good luck!

Are you also serving an appetizer(s)?

chloebud, I doubt there will be appetizer(s). I’m bringing the chicken spaghetti and the birthday cake. My niece is in charge of everything else.

Your tetrazzini sounds divine. I’m going to save the recipe!

Martha, I weigh dried pasta when I’m cooking for just DH and me. The package says that a serving is 2 oz. Generally, I cook 3 oz for the 2 of us. I’m not wild about pasta and 3 oz seems to be about right.

2 oz. of dry pasta is considered one serving. Since this recipe uses 14oz. ( plus the other ingredients) It should make 7 fairly large servings. Since this seems to be the main dish for 20, I would triple it. Toddlers eat very little and the older folks will probably not have as big a portion as a teen-agers so it rounds out there.

I am also saving the tetrazzini recipe. It looks great.

That recipe looks incredibly rich. I'll bet it tastes great! Are you sure that one batch will fit in a 9x13? If you use 4 lbs of breasts for one batch, plus all that spaghetti (I'd just use a 16oz box and treat it like it serves 8), cheese, soup, etc., I hope it won't boil over on you!

I love those kind of family get-togethers -- have fun. :)

Just wanted to say the tetrazzini recipe I posted is from Giada De Laurentiis. If it helps, these are the instructions. As I posted, I like to use penne instead of linguine and rotisserie chicken meat. Like similar dishes, this is totally make-ahead. Don't add the cheese/breadcrumb topping until right before baking. Cover and park in the fridge, then bring to room temp before baking. Tasty and fairly tweakable to suit your own taste. I've made this many times!

Preheat the oven to 425 degrees. Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.

Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and sauté over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and sauté until the onion is translucent. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.

Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended. Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 30 minutes.

Agreed. Three pans should suffice and you will likely have leftovers. Put your chicken breasts in the crock pot overnight on low. I love waking up in the middle of the night to the smell of food.

I didn't say one recipe....but one casserole dish heaped full.....and likely one recipe would do it....if you are having a side....if that is the only thing on the plate...likely you will feed 12 to 14.

Your toddlers won't eat much nor will the over 60....but even skinny teens can pack it away...IF they like what they are eating.

My notes for chicken casserole for funeral lunches.....keep in mind this is lunch, for older adults mostly, served with salad and a roll or bread, and each casserole served about 20....

Chicken veggie casseroles

Recipe for the sauce:

1 cup finely chopped onion sautéed in ½ cup butter and ¼ cup olive oil, add 1 cup flour, 2 cups chicken broth and 2 cups milk ( actually a little more milk) 1 tsp garlic powder, 2 tsp Worcestershire, a handfull of chopped fresh parsley, 8 oz cream cheese and about ½ cup of grated parmesian, juice of a fresh lemon. I made 3 times that recipe for 8 casseroles.

Each casserole contained:

3 rounded cups cubed meat,

½ cup red pepper strips.(1/4 cup if using canned)

½ cup green pepper strips

2 T chopped green onions

¼ cup chopped celery

2/3 cups carrot buttons blanched

2 cups broccoli florets, blanched

4 rounded cups cooked pasta

And about 4 cups of the sauce

UPDATE: I made 2 9x13 pans today. They were overflowing, so I had to take 1 - 1.5 cups out of the dishes. Now I have 2 9x13 pans brimming full and another smaller casserole. I think I’ll make the 3rd one tomorrow but put it in small disposable pans and freeze it. I’m not sure if I will take it to the nicees or keep it myself. We get lots of houseguests during the Fall.

Interesting note: I cooked 9 - 10 lbs of chicken breasts this morning. In order to divvy them up equally, I measured the cooked, diced chicken. It was only 5.5 lbs!!! My sister pointed out that chicken is injected with water/broth to make it weigh heavier. I knew that but I never thought it would result in nearly 50% less chicken when cooked!

Second update: I made the 3rd recipe because I already had the ingredients prepared. The yield was 10 (13-14 oz) portions. The two pans were ample and there were sufficient leftovers for the working moms to take home dinner for one night this week!

Sounds good! Sometimes it's just hard to nail down the amounts and always nice to have leftovers. I know the yield of uncooked to cooked poultry or meat can be surprising. Moisture and fat content along with cooking temp and time all factor in. As I mentioned, I almost always just use rotisserie chicken meat for dishes like this. it's already cooked (obviously) and easy for me to gauge how much I need per recipe. Thanks for coming back with the updates. Glad those moms will have some to take home! :-)