Chicken Spaghetti Casserole Recipe

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.

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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.

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