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Creamy Baked Chicken Spaghetti Recipe

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4.2 from 3 reviews

A comforting and cheesy chicken spaghetti casserole featuring tender pasta cooked in a flavorful broth with sautéed onions, garlic, tomatoes, and creamy mushroom soup, baked until bubbly and golden. Perfect for a hearty family meal that serves 8.

Ingredients

Topping

  • 2 cups breadcrumbs or crushed crackers
  • 2 tablespoons unsalted butter, melted (¼ stick)
  • ¼ teaspoon dried basil
  • ¼ teaspoon kosher salt
  • ¾ cup shredded cheese (cheddar, Mexican, Gruyere, or a blend)

Main Dish

  • 2 tablespoons olive oil
  • ½ yellow onion, finely diced
  • 2 cloves garlic, minced
  • 32 ounces chicken broth or stock (1 carton)
  • 1¾ cups water
  • 1½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 16 ounces dry spaghetti, broken into thirds (white, whole wheat, or gluten free)
  • 2 tablespoons chopped fresh basil (plus more for garnish)
  • 10 ounces diced tomatoes and green chilies (1 can)
  • 10 ounces cream of mushroom soup (1 can)
  • 4 cups shredded cooked chicken (rotisserie preferred)
  • 1¼ cups shredded cheese (cheddar, Mexican, Gruyere, or a blend)

Instructions

  1. Preheat the oven. Adjust the oven rack to the middle position and preheat the oven to 350°F. Spray a 9x13-inch baking pan with nonstick cooking spray to prepare it for baking.
  2. Sauté onions. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the finely diced yellow onion and sauté, stirring occasionally, until the onion becomes translucent and softened, about 4-5 minutes.
  3. Add garlic. Stir in the minced garlic and cook for an additional 30 seconds, stirring often, to release its aroma without burning.
  4. Deglaze the pan. Pour in the 32 ounces of chicken broth to deglaze the pan, scraping up any browned bits from the bottom to enhance the flavor.
  5. Bring to boil. Add 1¾ cups water, 1½ teaspoons kosher salt, and ½ teaspoon ground black pepper. Stir the mixture and bring it to a boil over medium-high heat.
  6. Cook the spaghetti. Once boiling, add the dry spaghetti broken into thirds. Reduce the heat to medium-low and cook the spaghetti until al dente, following package directions.
  7. Add remaining ingredients. Stir in 2 tablespoons chopped fresh basil, 10 ounces diced tomatoes and green chilies, 10 ounces cream of mushroom soup, 4 cups shredded cooked chicken, and 1¼ cups shredded cheese until well combined. Bring the mixture just to a low boil, then remove from heat.
  8. Prepare topping. In a small bowl, combine 2 cups breadcrumbs or crushed crackers, 2 tablespoons melted butter, ¼ teaspoon dried basil, ¼ teaspoon kosher salt, and ¾ cup shredded cheese. Mix until evenly coated.
  9. Assemble casserole. Pour the chicken spaghetti mixture into the prepared baking pan. Evenly sprinkle the breadcrumb and cheese topping over the top.
  10. Bake. Place the pan in the preheated oven and bake at 350°F for 30-40 minutes, or until the casserole is hot throughout and the cheese topping is melted and golden brown. If the topping browns too quickly, tent the pan loosely with aluminum foil sprayed with cooking spray.
  11. Rest and garnish. Remove the casserole from the oven and transfer to a cooling rack. Let it rest for 5 minutes before serving. Garnish with additional fresh chopped basil if desired.

Notes

  • Using rotisserie chicken helps save time and adds great flavor.
  • Breadcrumb topping can be substituted with crushed crackers for variation.
  • Choose your preferred cheese blend; sharper cheeses intensify flavor.
  • If using gluten-free pasta, ensure it's suitable for boiling to avoid mushiness.
  • Tent with foil while baking if the topping browns too fast for even cooking.
  • Leftovers keep well covered in the refrigerator for 3-4 days.

Find it online: https://dishcooks.com/creamy-baked-chicken-spaghetti-recipe/