Indulge in this delightful Chicken Spaghetti Casserole, an easy-to-make dish that embodies the essence of comfort food. Perfect for a hearty weeknight dinner, this casserole combines tender chicken, creamy sauce, and spaghetti, topped with a crispy breadcrumb layer. It’s sure to become a family favorite.
Ingredients
For the Topping:
- 2 cups breadcrumbs or crushed crackers
- 2 tablespoons unsalted butter, melted
- ¼ teaspoon dried basil
- ¼ teaspoon kosher salt
- ¾ cup shredded cheese (options include Cheddar, Mexican blend, Gruyere, or a combination)
For the Casserole:
- 2 tablespoons olive oil
- ½ yellow onion, finely diced
- 2 cloves garlic, minced
- 32 ounces chicken broth or stock
- 1¾ cups water
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 16 ounces dry spaghetti, broken into thirds
- 2 tablespoons chopped fresh basil, plus more for garnish
- 10 ounces diced tomatoes and green chilies, drained (1 can)
- 10 ounces cream of mushroom soup (1 can)
- 4 cups shredded cooked chicken (rotisserie works well)
- 1¼ cup shredded cheese (same options as above)
Equipment:
- 9x13 Baking Pan
- Dutch Oven
Instructions:
Step 1: Preheat your oven to 350°F (175°C) and spray a 9x13-inch baking pan with nonstick cooking spray.
Step 2: Prepare the topping by mixing breadcrumbs (or crushed crackers), melted butter, dried basil, kosher salt, and shredded cheese in a small bowl until well combined. Set aside.
Step 3: Heat olive oil in a large Dutch oven over medium heat. Add onions and sauté until translucent and softened. Add garlic and cook for an additional 30 seconds, stirring frequently.
Step 4: Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Add water, salt, and pepper, and bring to a boil.
Step 5: Add the broken spaghetti to the boiling broth mixture, reduce heat to medium-low, and cook until al dente, according to the package instructions.
Step 6: Stir in the fresh basil, diced tomatoes with green chilies, cream of mushroom soup, cooked chicken, and 1¼ cups of cheese. Bring the mixture just to a low boil, then remove from heat.
Step 7: Transfer the chicken spaghetti mixture to the prepared baking pan. Evenly sprinkle the breadcrumb topping over the casserole.
Step 8: Bake in the preheated oven for 30-40 minutes, or until the casserole is hot throughout and the topping is golden brown. If the topping browns too quickly, tent the casserole with aluminum foil sprayed with cooking spray.
Step 9: Remove from oven and let the casserole rest for 5 minutes on a cooling rack before serving. Garnish with additional chopped fresh basil.
Chef's Tips:
- Pasta Options: Whole wheat pasta can be used; just ensure it is fully cooked, as it typically requires a longer cooking time.
- Vegetable Additions: Feel free to incorporate other vegetables like carrots or parsnips early in the cooking process with the onions.
- Spice it Up: For a spicier kick, consider using a spicy cheese blend such as habanero cheddar.
Storage:
Store leftovers tightly wrapped in the refrigerator for up to 3 days or freeze for up to 4 months. Reheat thoroughly before serving.
Nutritional Information (per serving):
- Calories: 613 kcal
- Carbohydrates: 67g
- Protein: 38g
- Fat: 21g
- Saturated Fat: 8g
- Cholesterol: 86mg
- Sodium: 1617mg
- Potassium: 511mg
- Fiber: 4g
- Sugar: 5g
- Vitamin A: 377IU
- Vitamin C: 4mg
- Calcium: 236mg
- Iron: 4mg
Conclusion
This Chicken Spaghetti Casserole is not just delicious but also incredibly comforting and satisfying. Whether you're looking to feed a crowd or just need a simple family dinner, this casserole delivers big on flavor and convenience. Enjoy the blend of creamy, cheesy, and savory elements in this ultimate comfort dish.
Print
Chicken Spaghetti Casserole Recipe
- Total Time: 50 minutes
- Yield: 6 servings
Description
Chicken Spaghetti is a hearty and delicious meal that combines tender chicken, creamy sauce, and cheesy goodness, perfect for a family dinner.
Ingredients
8 ounces spaghetti
2 cups cooked, shredded chicken
1 medium onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 can (10.5 ounces) cream of mushroom soup
1 can (10.5 ounces) cream of chicken soup
1 cup chicken broth
1 cup shredded cheddar cheese
¼ teaspoon paprika
Salt and pepper, to taste
½ cup grated Parmesan cheese
2 tablespoons olive oil
Instructions
Preheat the oven to 350°F (175°C).
Cook spaghetti according to package instructions until al dente. Drain and set aside.
In a skillet, heat olive oil over medium heat. Sauté onion, bell pepper, and garlic until soft.
In a large bowl, combine the sautéed vegetables, cooked chicken, cream of mushroom soup, cream of chicken soup, chicken broth, cheddar cheese, paprika, salt, and pepper.
Add the cooked spaghetti to the mixture and toss to combine.
Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle with Parmesan cheese.
Bake for 30 minutes, or until the casserole is bubbly and the cheese is golden brown.
Notes
For added texture and color, mix in a cup of frozen peas or chopped broccoli before baking.
For a crunchier top, add a layer of crushed crackers or breadcrumbs mixed with melted butter over the cheese.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 70mg
Leave a Reply