Chicken Spaghetti Casserole
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
40 mins
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Servings
8
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Course
Dinner
Chicken Spaghetti Casserole
Description
This casserole starts by cooking spaghetti just shy of al dente, then tossing it with olive oil to prevent sticking. Onions and bell peppers are sautéed until soft and combined with diced tomatoes containing green chilies. Cream of mushroom and cream of chicken soups, along with chicken stock, create a creamy base that simmers until flavors meld. Shredded cheddar and processed cheese cubes melt into this sauce, enriching the dish's texture and flavor. The mixture is completed with diced cooked chicken and seasoned to taste before incorporating the spaghetti noodles.
After mixing, the combined casserole is baked until heated through and bubbly. The final dish features tender pasta in a thick, cheesy sauce punctuated by the mild heat of chilies and the sweetness of peppers, making it satisfying and flavorful. It serves well as a main dish for family dinners.
This casserole can be prepared ahead and refrigerated up to two days before baking. When baking from cold, add a few extra minutes to the cooking time to ensure it heats evenly.
Ingredients
- 1 pound spaghetti noodles
- 2 tablespoons olive oil divided use
- 1 yellow onion diced
- 1 red bell pepper diced, or green bell pepper
- 2 ounce cans diced tomatoes with green chilies Rotel
- 1 .5-ounce can cream of mushroom soup
- 1 .5-ounce can cream of chicken soup
- 2 cups chicken stock
- 2 cups cheddar cheese shredded
- 4 ounces processed cheese cut into cubes, Velveeta brand
- 2 heaping cups chicken cooked, diced or shredded
- salt to taste
- black pepper to taste
Instructions
- Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook, about 10 minutes, until just shy of al dente. Reserve about ½ cup of the pasta water. Drain, toss with 1 tablespoon of the olive oil and set aside.
- Preheat the oven to 350°F. Spray a 13x9-inch baking dish with nonstick spray. Set aside.
- Heat the remaining tablespoon of olive oil in a large dutch oven over medium-high heat. Add the onion and bell pepper along with a pinch of salt and pepper. Saute for about 5 minutes, until the onion is translucent and soft.
- Add the diced tomatoes with chilies and cook until most of the liquid has evaporated, about 5 minutes.
- Add the mushroom and chicken soup and chicken stock. Bring to a simmer.
- Add the cheeses and stir in until melted and the sauce is creamy. Add the chicken. Taste and season with salt and pepper as desired.
- Stir the cooked spaghetti into the sauce. If needed, use some of the reserved pasta water to thin the sauce and bring the mixture together.
- Transfer to the prepared baking pan.
- Bake for 30-40 minutes, until the sauce is bubbly and the top is golden. Serve hot.
Notes
- You can prepare the casserole in advance and store it covered in the refrigerator for up to 2 days before baking.
- When baking from cold, increase baking time slightly to ensure thorough heating.
- Reserve some pasta water when cooking noodles to adjust sauce consistency as needed.
User Reviews
Overall Rating
4.7
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