Chicken Spaghetti Casserole
User Reviews
5
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Prep Time
25 mins
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Cook Time
35 mins
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Total Time
1 hr
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Servings
8
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Calories
403 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Spaghetti Casserole
Description
This casserole brings together cooked, shredded chicken breast with drained diced tomatoes seasoned with basil, garlic, and oregano. Two cream soups (celery and chicken) add richness and moisture. Onion, garlic, and dried herbs (parsley and basil) provide aromatics and flavor depth, while sour cream contributes tang and creaminess. The mixture is combined with cooked spaghetti, seasoned with salt and pepper, and layered in a baking dish.
Topping with Monterey Jack cheese and grated Parmesan cheese before baking creates a melted, lightly browned crust that contrasts with the creamy interior. Baking at 375°F allows the casserole to heat through and develop a golden, bubbling surface. The texture ranges from tender noodles and moist chicken bits to creamy sauce and a crisp cheese top.
The casserole is convenient as a hearty main dish suitable for leftovers, with flavors that appeal to a variety of tastes. It presents a satisfying balance between pasta, protein, and dairy components.
Variations include substituting cream of mushroom soup for cream of celery for a slightly different flavor profile. Leftovers store well in an airtight container refrigerated up to five days.
Ingredients
- 3 chicken breast cooked and shredded, boneless, skinless
- 1 can diced tomato 14.5 ounces, drained, with basil, garlic, and oregano
- 1 can cream of celery soup 10.5 ounces
- 1 can cream of chicken soup 10.5 ounces
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 1 teaspoon parsley dried
- 1 teaspoon basil dried
- 1/2 cup sour cream
- 1 1/2 cup Monterey jack cheese divided, shredded
- 12 ounces spaghetti (cooked al dente)
- salt to taste
- black pepper to taste
- 1/4 cup Parmesan Cheese grated
Instructions
- Preheat the oven to 375°F.
- In a large bowl, combine the shredded chicken, drained diced tomatoes, cream of celery soup, cream of chicken soup, chopped onion, minced garlic, dried parsley, dried basil, sour cream, and 1 cup of shredded Monterey Jack cheese. Mix well.
- Add the cooked spaghetti to the chicken mixture and toss to coat evenly. Season with salt and pepper to taste.
- Transfer the mixture to a greased 9x13-inch baking dish and spread it out evenly.
- Sprinkle the remaining Monterey Jack Cheese and parmesan cheese evenly over the top of the casserole.
- Bake uncovered for 30-35 minutes or until the casserole is bubbly and the topping is golden brown.
- Remove from the oven and let it cool for 10 minutes.
- Then the casserole is ready to serve and enjoy!
Notes
- Cream of mushroom soup can replace cream of celery soup for a different flavor if preferred.
- Store leftovers in an airtight container in the refrigerator for up to five days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 42g | 14% |
| Protein | 23g | 46% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 64mg | 21% |
| Sodium | 776mg | 32% |
| Potassium | 466mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 531IU | 11% |
| Vitamin C | 7mg | 8% |
| Calcium | 252mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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