Chicken Spaghetti
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
10
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Calories
567 kcal
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Course
Main Course
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Cuisine
American
Chicken Spaghetti
Description
Chicken Spaghetti is prepared by first boiling boneless chicken breasts until cooked through, then shredding or cutting the meat into bite-sized pieces. The spaghetti is cooked in the flavorful chicken broth to al dente and set aside. Sautéed onions and celery in butter soften and lend aromatic flavor. A sauce is then created by combining Ro-tel tomatoes with the liquid from cooking the pasta, cream of mushroom and cream of chicken soups, Velveeta, cream cheese, salt, and freshly ground black pepper, which melts together into a smooth, creamy mixture. The cooked chicken and spaghetti are folded into the sauce before baking the casserole in a 375°F oven until heated and combined.
The result is a richly velvety pasta bake with tender chicken pieces, softened vegetables for a slight bite, and a mild, cheesy, and slightly tangy tomato flavor. This dish serves well as a hearty dinner or potluck main dish and is satisfying for family meals.
Using rotisserie chicken is a convenient shortcut, making it possible to shorten preparation time. The recipe can be doubled and divided into two baking dishes, with one batch frozen for later use. Before baking frozen casserole, it is best to thaw it fully, then bake for about 25 to 30 minutes. Substituting other cream soup varieties is possible depending on preference.
Ingredients
- 2 lbs chicken boneless, skinless
- 1 lb spaghetti dried
- 2 tablespoon butter or olive oil, unsalted
- 1 cup onion chopped
- 1 cup celery chopped
- 1 can ro-tel don't drain
- 1 .75 oz cream of mushroom soup canned
- 1 .75 oz cream of chicken soup canned
- 16 oz processed cheese cubed, Velveeta brand
- 8 oz cream cheese cubed
- 2 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 1 cup cheddar cheese shredded
Instructions
- Bring a large pot of water to a boil (about 8 cups of water). Add the chicken breasts, cover the pot, and lower the heat to medium-low. Cook for 25 minutes.
- Carefully remove the chicken from the water and let it cool on a rack or cutting board. When cool enough to handle, cut the chicken into bite-sized pieces. Set aside. Leave the water in the pot.
- Preheat oven to 375°F.
- Bring the chicken broth to a boil again and add the spaghetti. Cook until al dente, usually about 9 minutes. Drain and set aside. Remove about 1 cup of the chicken/pasta water and keep for making the sauce.
- Pour out the liquid and place the pot over medium-high heat. Melt the butter and then add the onions and celery and cook, stirring often, until soft, about 4 to 5 minutes.
- To the pot, add the Ro-tel, both soups, Velveeta, cream cheese, salt, and pepper. Stir frequently until the cheese has melted and everything is combined. Add about ¾ of the reserved pasta water. Stir to incorporate. Stir in the cooked chicken and spaghetti. Stir until fully mixed.
- Transfer to lasagna, or baking, dish. Top with the grated cheese and then bake for 25 minutes, until the cheese has completely melted and the casserole is bubbly. Remove from oven and let rest for 5 to 10 minutes.
Notes
- Rotisserie chicken can be used to simplify preparation; one whole chicken usually suffices, though two can be used for a larger batch.
- This recipe can be split into two batches for freezing: bake one immediately and freeze the other; thaw fully before reheating in oven for 25 to 30 minutes.
- Any cream soup variety can be substituted according to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Calories | 567kcal | 28% |
| Carbohydrates | 48g | 16% |
| Protein | 30g | 60% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 1804mg | 75% |
| Potassium | 566mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 1145IU | 23% |
| Vitamin C | 6mg | 7% |
| Calcium | 406mg | 41% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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