Chicken Spaghetti Bake
User Reviews
5
Chicken Spaghetti Bake
Description
This Chicken Spaghetti Bake starts with a creamy mushroom sauce made from sautéed cremini mushrooms and a roux of butter and flour, to which chicken broth and milk are added and simmered until slightly thickened. The sauce delivers a rich, velvety texture that coats the noodles and fillings.
Broken spaghetti noodles are cooked al dente in salted, seasoned water enhanced by chicken-flavored bouillon for subtle depth. The pasta is combined with shredded cooked chicken, diced bell pepper, onion, and pimentos, adding layers of mild sweetness and color. Cheddar cheese mixed into the casserole provides sharpness and melting richness.
The mixture is transferred to a casserole, topped with additional cheese, and baked until hot and lightly browned on top, creating a pleasing contrast between creamy interior and golden crust. The recipe accommodates various cooked chicken sources, such as rotisserie or leftover BBQ, allowing flexibility.
This dish can be prepared ahead and frozen before baking; thaw completely in the refrigerator before baking as directed. The recipe is adapted from a well-known home cooking source.
Ingredients
Sauce
- 4 Tablespoons butter divided, salted
- 8 ounces cremini mushrooms diced
- 3 Tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Casserole
- 1 pound spaghetti broken into 2-inch pieces
- 3 Tablespoons chicken bouillon
- 3-4 cups chicken shredded, cooked
- 1 small yellow onion chopped
- 1/2 green bell pepper chopped
- 4 ounces Pimentos drained
- 2 1/2 cups cheddar cheese divided, grated
- 1 teaspoon seasoned salt
- 1/8 to 1/4 teaspoon cayenne pepper
- 1 cup chicken broth
Instructions
- Preheat oven to 350°F.
- Melt 1 tablespoon of butter in a large sauce pan, then add the diced mushrooms and cook for 3-5 minutes over medium-high heat, stirring frequently, until most of the liquid released from the mushrooms cooks off.
- Add remaining butter and let melt, then sprinkle with the flour and stir and cook for 30 seconds.
- Whisk in the chicken broth and milk, about 1/2 cup at a time, until combined. Stir in salt and pepper, then simmer for 3-5 minutes until slightly thickened. Remove sauce from heat and set aside.
- Fill a large pot with water and bring to a boil. Add the spaghetti and season the water with about 1 tablespoon of salt. I also like to add 3-4 tablespoons of chicken-flavored Better Than Bouillon to the water to flavor the spaghetti noodles while they cook. Cook according to package directions until al dente, then drain.
- In a large bowl, combine the cooked spaghetti noodles, chicken, onion, bell pepper, pimentos, 1 3/4 cups cheese, seasoned salt, and cayenne pepper. Pour the sauce over everything and stir to combine. Transfer to a 9x13-inch baking dish.
- Pour remaining 1 cup chicken broth over the pasta, then sprinkle with the remaining 3/4 cup cheese. Bake for 35 to 40 minutes until the cheese is melted and the casserole is hot and bubbly.
Notes
- Use cooked chicken such as rotisserie, BBQ, or oven-roasted chicken breast for convenience.
- For extra flavor, season spaghetti cooking water with chicken bouillon.
- This casserole can be frozen before baking; thaw overnight in the refrigerator before using.
- Bake until casserole is heated through and cheese is bubbly and golden.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 40g | 13% |
| Protein | 26g | 52% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 830mg | 35% |
| Potassium | 459mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 815IU | 16% |
| Vitamin C | 20mg | 22% |
| Calcium | 259mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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