Baked Cheesy Chicken And Spaghetti Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
35 mins
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Total Time
1 hr 5 mins
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Servings
8 to 12
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Calories
576 kcal
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Cuisine
American
Baked Cheesy Chicken And Spaghetti Recipe
Description
The recipe starts by stir-frying skinless, boneless chicken thigh pieces until cooked through, then cooking bell peppers, onions, and mushrooms until softened. Italian herbs and black pepper are added for seasoning. Spaghetti is boiled until just under al dente, drained, and mixed with the cooked vegetables and chicken. Condensed chicken or mushroom soup combined with chicken broth binds the casserole, which is then topped with grated cheddar cheese before baking at 375°F.
The resulting casserole blends creamy, cheesy textures with savory chicken and vegetables, offering a complete and filling meal. The broken spaghetti pieces and use of condensed soup create a comforting baked pasta dish with melded flavors and a cheesy crust.
This dish pairs well with simple sides like garlic bread, fresh green salad, or steamed vegetables. It reheats well and can be frozen in baking dishes before cooking, making it convenient for meal prep. Variations can include using shredded turkey or canned tuna and adding additional vegetables or marinated ingredients.
Recipe notes recommend suitable baking dish sizes relative to servings, and reheating instructions include microwaving covered portions until hot.
Ingredients
- 2 tablespoons neutral cooking oil for cooking, generic cooking oil
- 1 pound chicken thigh Buy ready chopped, or chop into small(ish) pieces, skinless, boneless
- 1 onion Large, chopped.
- 3 pepper bell peppers/capsicum) 1 red, 1 green, 1 yellow, if possible! Chop into small pieces
- ½ pound mushrooms Brown mushrooms, cremini mushrooms, or perhaps a selection including shiitake or porcini mushrooms. Even white button mushrooms are fine.
- 1 pound spaghetti Broken up into pieces (about 2 to 3 inches long).
- 1 tablespoon italian herb blend Or any dried herbs. Or 3 tablespoons fresh herbs, dried
- ½ teaspoon black pepper to taste (either white or black, ground
- 2 cans condensed chicken soup (Or condensed mushroom soup, or a combination of chicken and mushroom) I usually use Campbell’s, but any brand will work (two 10 oz. cans).
- 2 cups chicken broth (stock)
- 3 cups cheddar cheese Grated (Add an extra cup if you like).
to serve (optional)
- garlic bread crisp; or
- Salad
- vegetables
Instructions
- Heat a tablespoon of the oil in a very large pan and stir fry the chicken pieces until totally white and cooked through (around 4 or 5 minutes). Remove to a plate (along with any juices) and set aside.
- Add a little more oil to the pan and cook the peppers and onions together until softened (about 5 minutes). Add the mushrooms and cook for a few more minutes until the mushrooms have started to break down. Add the herbs and pepper and stir for a minute or so longer.
- Meanwhile, cook the spaghetti pieces in boiling salted water in a very large saucepan for a few minutes less than it says on the packet or until very al dente (around 6 minutes for regular spaghetti - don’t overcook as it’s going to be cooked again in the oven). Drain, empty back into the saucepan, add a drizzle of oil to stop the spaghetti sticking and put on the lid.
- Pre-heat the oven to 375F/190C.
- Add the the spaghetti into the large pan with the vegetables. Then add the cooked chicken and any juices, soup, broth/stock, and 1 cup of the cheese. Combine well with 2 wooden spoons.
- Spoon the mixture into your baking dish or dishes (see notes for suitable sizes to use) and top with the remaining 2-3 cups of cheese. At this point you can choose to freeze all or some of the casserole if you like (see notes for instructions).
- Bake for 30 to 40 minutes or until golden and bubbling on top, then serve with garlic bread and salad or vegetables (if you like).
Notes
- Chicken thigh is preferred for moisture but chicken breast or cooked shredded chicken can be used.
- Use condensed chicken or mushroom soup, or a mix, about two 10 oz cans.
- Freeze assembled casserole in baking dishes; thaw overnight or cook from frozen adding 20 minutes to baking time.
- Reheat individual portions covered in microwave on medium power for 2-3 minutes until hot.
- Serve with simple sides like garlic bread, salad, or vegetables.
- Variations include using leftover turkey, canned tuna, or adding marinated vegetables like artichokes or sundried tomatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 12
Amount Per Serving
Calories 576 kcal
% Daily Value*
| Calories | 576kcal | 29% |
| Carbohydrates | 54g | 18% |
| Protein | 32g | 64% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 104mg | 35% |
| Sodium | 1088mg | 45% |
| Potassium | 544mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 755IU | 15% |
| Vitamin C | 38mg | 42% |
| Calcium | 349mg | 35% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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