Description
Simmering comfort awaits with this hearty chicken spaghetti casserole, blending creamy textures and zesty southwestern flavors. Cheese-laden and satisfying, you’ll savor each comforting bite of this classic family-pleasing dish.
Ingredients
Scale
Protein:
- 2 lbs chicken breast
- 1 cup cooked chicken, shredded
Pasta and Base:
- 1 lb spaghetti
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
Vegetables and Seasonings:
- 1 cup bell peppers, diced
- 1 cup onions, chopped
- 2 cups cheddar cheese, shredded
- 1/2 cup celery, chopped
- 2 tsp garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chicken broth
- 2 tbsp butter
Garnish:
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat the oven to 350°F and prepare a large baking dish with a light coating of cooking spray.
- Boil the spaghetti in salted water until al dente, then drain and set aside.
- In a large skillet, melt butter and sauté onions, bell peppers, celery, and garlic until vegetables become tender and fragrant.
- Poach chicken breasts in simmering chicken broth until fully cooked, then shred into bite-sized pieces.
- Combine shredded chicken, cooked spaghetti, sautéed vegetables, cream of chicken soup, cream of mushroom soup, salt, and black pepper in a large mixing bowl.
- Gently fold in 1½ cups of shredded cheddar cheese, ensuring even distribution throughout the mixture.
- Transfer the chicken spaghetti mixture into the prepared baking dish, spreading it evenly.
- Sprinkle the remaining cheese on top of the casserole, creating a golden cheese layer.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and the edges are bubbly.
- Remove from oven and let rest for 5 minutes to allow the casserole to set.
- Garnish with freshly chopped parsley before serving hot.
Notes
- Swap chicken breasts with rotisserie chicken to save time and add more flavor depth.
- Use gluten-free pasta and cream soups for a celiac-friendly version of this comforting casserole.
- Enhance protein content by adding diced cooked bacon or chorizo during vegetable sautéing stage.
- Reduce sodium by selecting low-sodium cream soups and controlling additional salt seasoning.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 550
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg