Chicken Spaghetti Casserole
Whip up a comforting chicken spaghetti casserole in no time. Perfect for busy weeknights, this dish delivers seriously satisfying flavor in every forkful.
Servings: 8
Equipment
- Baking Dish 9 x 13-Inch
- Pot Large
- Skillet Large
Ingredients
- 12 Ounces spaghetti dried
- 2 Tablespoons salted butter
- ½ Cup onion diced
- ½ Cup celery diced
- ½ Cup bell pepper diced, red or green
- 2 Cans condensed cream of chicken soup or cream of mushroom soup, 10½-Ounce cans
- 1 Can Rotel tomatoes
- 1 Cup chicken broth
- ½ Cup sour cream
- 3 Cups chicken cooked and chopped, or Rotisserie chicken
- 1 Cup cheddar cheese shredded
- 1 Cup monterey jack or mozzarella cheese, shredded
- parsley freshly chopped, to serve
Instructions
- Preheat your oven to 350°F and lightly grease a baking dish.
Prepare the Spaghetti:
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook until al dente according to the package instructions. Drain and set aside.
Make the Sauce:
- In a large skillet, melt the butter over a medium heat.
- Add the diced onion, celery, and pepper. Sauté for 4 to 5 minutes or until softened and fragrant.
- Add the condensed cream of chicken or cream of mushroom soup, Rotel, chicken broth, and sour cream to the vegetables. Stir until smooth.
- Add the chopped chicken, and ½ cup of cheddar cheese and ½ cup monterey jack cheese to the sauce mixture. Stir until everything is evenly combined.
- Now add the noodles and toss to coat.
Bake the Casserole:
- Pour the mixture into the prepared baking dish and spread it out evenly with a spatula.
- Sprinkle the rest of the shredded cheese evenly over the top.
- Put the dish in the preheated oven and bake for 25 to 30 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
- Remove the casserole from the oven and let it cool for 5 minutes.
- Sprinkle with chopped fresh parsley and serve.
Notes
Don’t overcook the spaghetti: Cook the spaghetti until it’s just al dente. Since it will bake in the casserole, you don’t want it to get too soft.
Drain the pasta well: Drain it well before adding it to the casserole mixture, to prevent it getting watery.
Layer the cheese: For a gooey, cheesy casserole, layer some cheese into the middle of the casserole along with the topping. This creates a cheesy, melty interior and a crispy, golden top.
Drain the pasta well: Drain it well before adding it to the casserole mixture, to prevent it getting watery.
Layer the cheese: For a gooey, cheesy casserole, layer some cheese into the middle of the casserole along with the topping. This creates a cheesy, melty interior and a crispy, golden top.
Nutrition
Calories: 452kcal | Carbohydrates: 42g | Protein: 19g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 876mg | Potassium: 364mg | Fiber: 2g | Sugar: 4g | Vitamin A: 975IU | Vitamin C: 18mg | Calcium: 265mg | Iron: 2mg
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