Description
This Ultimate Chicken Spaghetti is a comforting and cheesy casserole featuring tender shredded chicken, sautéed vegetables, and a creamy tomato-based sauce all baked with a melty blend of cheddar, mozzarella, and Parmesan cheeses. Perfect for a hearty family dinner, this dish combines simple pantry staples with bold flavors and a satisfying texture.
Ingredients
Pasta
- 12 oz spaghetti
Chicken and Vegetables
- 2 cups cooked, shredded chicken
- 1 small onion, diced
- 1 small green bell pepper, diced
- 2 cloves garlic, minced
Sauces and Seasonings
- 2 tablespoons butter
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10 oz) Rotel tomatoes, drained
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Cheeses
- 2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat and Prepare Dish: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking and allow even baking.
- Cook Spaghetti: Cook the spaghetti according to package directions until al dente, meaning it should be tender but still firm to the bite. Drain the pasta well and set aside.
- Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the diced onion, green bell pepper, and minced garlic, sautéing them for about 3-4 minutes until they are softened and fragrant.
- Add Soups and Tomatoes: Stir in the cream of chicken soup, cream of mushroom soup, drained Rotel tomatoes, and chicken broth. Mix these ingredients thoroughly to create a creamy sauce base.
- Season the Sauce: Add Italian seasoning, paprika, salt, and black pepper to the sauce mixture. Stir well to evenly distribute the seasonings throughout.
- Incorporate Chicken: Reduce the heat to low, then add the shredded chicken into the sauce. Stir to coat the chicken well and heat through, ensuring the chicken is fully combined with the sauce.
- Combine Pasta and Sauce: Add the cooked spaghetti to the skillet with the sauce and chicken, tossing everything together until the spaghetti is evenly coated with the creamy mixture.
- Assemble in Baking Dish: Transfer the spaghetti mixture into the prepared baking dish, spreading it out evenly. Top the dish with shredded cheddar cheese, mozzarella cheese, and grated Parmesan cheese.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 25-30 minutes or until the cheese on top is melted, bubbly, and lightly golden.
- Rest and Serve: Remove from oven and let the casserole rest for 5 minutes before serving to allow it to set and make serving easier.
Notes
- Use freshly cooked chicken or leftover rotisserie chicken for convenience.
- Drain the Rotel tomatoes well to prevent excess liquid in the casserole.
- For extra flavor, add a pinch of crushed red pepper flakes with the seasonings.
- Feel free to substitute the cheeses with your favorites or add more for a cheesier dish.
- This dish can be prepared a day ahead; refrigerate before baking and increase bake time slightly if baking cold.
