Hey friends!
Are you in the mood for a cozy, comforting meal? You’re in for a treat!
Today, I’m sharing my go-to recipe for chicken spaghetti casserole.
It’s creamy, cheesy, and packed with flavor. Plus, it feeds a crowd—perfect for family dinners or meal prep!
So grab your apron, and let’s dive into this delicious recipe together!
| Preparation Time | 20-30 minutes |
| Cooking Time | 90-120 minutes |
| Total Time | 110-150 minutes |
| Level of Difficulty | Medium |
Ingredients
- 1 whole chicken (about 4 lbs.)
- 4 tablespoons kosher salt
- 1 bay leaf
- 8 ounces uncooked spaghetti
- 3 tablespoons butter
- 1 large chopped yellow onion
- 1/2 chopped green bell pepper
- 2 chopped celery stalks
- 2 minced garlic cloves
- 1 can (10.75 oz) cream of mushroom soup
- 1 can (28 oz) diced tomatoes, drained and chopped
- 1 teaspoon worcestershire sauce
- 4 drops hot sauce
- 1/8 teaspoon fresh ground black pepper
- Vegetable spray for cooking
- 1 cup shredded cheddar cheese (about 4 oz)
Step 1: Cook the Chicken
Place a whole chicken, 4 tablespoons of kosher salt, and 1 bay leaf in a large Dutch oven.
Add enough water to fully cover the chicken.
Bring the mixture to a boil over high heat.
Once boiling, cover the Dutch oven and reduce the heat to medium-low.
Simmer for 1 hour, or until the chicken is tender.
After cooking, remove the chicken and allow it to cool for about 20 minutes.
Discard the bay leaf, skin, and bones, then cut the chicken meat into pieces.
Reserve the broth in the Dutch oven for later use.
Step 2: Prepare the Spaghetti
Preheat the oven to 350°F (175°C).
Remove and reserve ¼ cup of the chicken broth.
Bring the remaining broth in the Dutch oven to a boil over high heat.
Break the spaghetti into thirds and cook it in the broth for 12 to 15 minutes, or until the pasta is tender.
Drain the spaghetti well, discarding the leftover broth.
Return the cooked spaghetti to the Dutch oven.
Step 3: Sauté the Vegetables
In a large skillet, melt 3 tablespoons of butter over medium-high heat.
Add the chopped onion, coarsely chopped green pepper, chopped celery, and minced garlic to the skillet.
Sauté the vegetables for about 5 minutes, or until they become tender.
Then, add the sautéed vegetables to the cooked spaghetti in the Dutch oven.
Step 4: Combine Ingredients
In a bowl, stir together the reserved ¼ cup of chicken broth and a cup of cream (details were cut off, please complete this step with appropriate ingredients based on your desired recipe).
Combine this mixture with the spaghetti and vegetables in the Dutch oven.
Mix everything well to ensure even coating and flavor distribution.
You may want to season with additional salt and pepper to taste.
Step 5: Bake the Dish
Once everything is well mixed, cover the Dutch oven and place it in the preheated oven.
Bake at 350°F (175°C) for about 20 to 30 minutes, or until the dish is heated through and the top is slightly crispy.
Serve hot and enjoy your delicious chicken spaghetti bake!
