Homemade Baked Chicken Spaghetti
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 30 mins
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Servings
8 servings
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Calories
703 kcal
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Course
Main Course
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Cuisine
American
Homemade Baked Chicken Spaghetti
Description
Homemade Baked Chicken Spaghetti starts with boiling chicken thighs until tender, then shredding them for the casserole. The spaghetti is cooked al dente to avoid over-softness after baking. Sautéed mushrooms, diced onions, and bell peppers are mixed into a sauce featuring condensed cream of mushroom soup, sour cream, chicken broth, and seasonings like poultry seasoning, thyme, rosemary, and red pepper flakes. Once combined, the mixture is assembled in a baking dish and topped with a crunchy blend of melted butter, crushed crackers, and cheddar cheese, which bakes to a crisp, flavorful crust. The layers provide a creamy, textured casserole with a blend of mild and savory flavors enhanced by the herbs and gentle spice.
The baked spaghetti can be served as a fulfilling main dish, suitable for family dinners or potlucks, thanks to its balanced composition of protein, pasta, and vegetables. Its creamy, cheesy topping adds richness while the casserole base remains moist and tender from the broth and sour cream.
Ingredients
- 2-2.5 lbs chicken thigh or chicken breasts, boneless skinless
- 1 lb spaghetti
- 2 cans condensed cream of mushroom soup
- 1/2 cup sour cream
- 2 cups chicken broth or reserved liquid from cooking the chicken
- 2 cups cheddar cheese grated, sharp
- 1 onion diced, medium
- 8 ounces baby bella mushroom sliced
- 1/2 yellow bell pepper finely diced
- 1/2 red bell pepper finely diced
- 1 tablespoon garlic minced
- 1 teaspoon poultry seasoning
- 1 teaspoon thyme dried
- 1 teaspoon rosemary dried
- 1/4 teaspoon red pepper flakes
- 1 tsp seasoned salt
- salt to taste, freshly ground
- black pepper to taste, freshly ground
Topping:
- 1 1/2 cups cracker crumbs I used Ritz crackers
- 8 tablespoons butter melted, unsalted
- 1 1/2 cups cheddar cheese
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Grease a 9x13 inched baking dish or large casserole pan with butter or a drizzle of oil, set aside.
Cook Chicken:
- Add chicken thighs or chicken breasts to a medium-large pot and cover entirely with water.
- Bring to a boil over medium-high heat. Once boiling, reduce heat to low and cover with a lid.
- Depending on the size, boil the chicken for 15-25 minutes. Check the temperature with a meat thermometer, when inserted in the thickest part of the meat, it should read 165 degrees Fahrenheit.
- Do NOT discard the water from the pot, but remove chicken from liquid and transfer to a large bowl, and shred.
Cook Spaghetti:
- In the meantime add spaghetti to the pot with water, if needed break them in half. Add a drizzle of oil, and stir. Cook per package instructions, aiming for al dente, or 1-2 minutes shy from what the package cooking time suggests, as they will be cooking in the oven as well.
- In the meantime chop and dice the veggies for the recipe.
- Once pasta is cooked, reserve 2 cups of cooking liquid and discard the rest. Drain the pasta.
Assemble:
- To the large bowl with shredded chicken add cooked spaghetti, condensed cream of mushroom soup, sour cream, grated cheese, diced onion, garlic, sliced mushrooms, diced bell peppers, poultry seasoning, dried thyme, dried rosemary, and red pepper flakes. Stir to combine.
- Add 1 cup of broth or reserved cooking liquid and adjust for salt and pepper. If the mixture needs more liquid, add the remaining 1 cup and stir well to combine.
- Transfer the mixture to the prepared baking dish or casserole pan.
Buttery Cracker Topping:
- In a medium bowl, combine cracker crumbs with melted butter, until well blended.
Baking:
- Spread the crumb mixture on top of the casserole.
- Sprinkle the remaining 1 1/2 cup of cheese on top. Distribute evenly.
- Bake for 30-40 minutes or until mixture is bubbly and cheese is fully melted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 703 kcal
% Daily Value*
| Calories | 703kcal | 35% |
| Carbohydrates | 59g | 20% |
| Protein | 48g | 96% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 171mg | 57% |
| Sodium | 1579mg | 66% |
| Potassium | 830mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 920IU | 18% |
| Vitamin C | 28.7mg | 32% |
| Calcium | 454mg | 45% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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