Chicken Spaghetti Casserole is a delightful fusion of tender chicken, creamy sauce, and pasta, baked to perfection with a generous layer of cheese. This dish stands out as a quintessential comfort food, ideal for family dinners, potlucks, or any occasion that calls for a warm, satisfying meal. It’s a versatile recipe that allows you to mix and match ingredients based on what you have in your pantry or your family’s preferences.
The process of boiling the chicken in water not only cooks the meat but also creates a rich broth that adds an extra layer of flavor to the pasta. This dish is a great way to use leftover chicken, or even to introduce new flavors into your weekly menu.
Choosing Ingredients and Cooking Tips:
Chicken: While the recipe calls for a whole chicken cut into pieces, you can also use boneless, skinless chicken breasts or thighs for ease of preparation.
Spaghetti: Thin spaghetti is recommended, but you can substitute with any pasta of your choice. Whole wheat pasta is a healthier option that works well in this dish.
Cheese: Sharp cheddar gives a nice depth of flavor, but feel free to experiment with different cheeses like Gouda, Monterey Jack, or a mix for different taste profiles.
Vegetables: The recipe includes green and red bell peppers and onions, but mushrooms, peas, or carrots can also be added for extra nutrition and flavor.
Seasonings: Adjust the seasoned salt, cayenne pepper, and black pepper to your taste. You can also add herbs like oregano or basil for an Italian twist.
Making the Dish:
Simmering Chicken: Cook the chicken until it’s tender but not falling apart. This will make shredding easier and ensure the chicken remains juicy.
Pasta Cooking: Cook the spaghetti to al dente in the chicken broth to infuse it with flavor. Be careful not to overcook, as it will continue to cook in the oven.
Combining Ingredients: Mix the cooked ingredients gently to avoid breaking the pasta. Ensure even distribution of chicken, vegetables, and sauce for consistent flavor in every bite.
Variations and Substitutions:
Cream Soup: Substitute cream of mushroom soup with cream of chicken or celery for a different flavor profile.
Gluten-Free Option: Use gluten-free pasta and a gluten-free cream soup alternative.
Adding Heat: Include diced jalapeños or chili flakes for a spicy kick.
Protein Variations: Substitute chicken with turkey, ground beef, or even a plant-based protein for a vegetarian version.
Chicken Spaghetti Casserole is a delightful recipe that offers comfort and warmth with every bite. Its versatility makes it suitable for any cook, regardless of skill level, and its hearty nature guarantees a satisfying meal for the whole family. Enjoy the process of creating this casserole and the pleasure of serving a dish that is both nourishing and flavorful.
Chicken Spaghetti Casserole Recipe
Yield: 8 servings
Ingredients:
- 1 whole raw chicken, portioned into 8 pieces
- 1 pound of thin spaghetti, snapped into 2-inch lengths
- 1/8 to 1/4 teaspoon of cayenne pepper
- 1/4 cup of finely chopped green bell pepper
- 1/4 cup of finely chopped red bell pepper
- 1 medium onion, finely chopped
- 2 1/2 cups of shredded sharp Cheddar cheese
- Salt and freshly ground black pepper to taste
- 1 teaspoon of seasoned salt
- Two cans (10 3/4 ounces each) of cream of mushroom soup
Directions:
Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Fill a large pot with water and bring it to a boil. Carefully add the chicken pieces to the boiling water. Let them boil briefly, then reduce the heat to medium-low and allow them to simmer for 30 to 45 minutes.
Once the chicken is cooked, remove it from the pot, reserving 2 cups of the broth. Allow the chicken to cool; then remove the skin and shred the meat to yield about 2 cups.
Cook the spaghetti in the same pot using the broth in which the chicken was cooked. Aim for al dente pasta, ensuring it is not overcooked.
In a large mixing bowl, combine the cooked spaghetti, shredded chicken, cream of mushroom soup, 1 1/2 cups of the cheddar cheese, green and red bell peppers, onion, seasoned salt, cayenne pepper, and season with salt and black pepper as needed. Gently mix in 1 cup of the reserved chicken broth, adding more if necessary to moisten.
Transfer the mixture to a casserole dish. Sprinkle the remaining 1 cup of cheddar cheese over the top.
You have the option to freeze the casserole for up to 6 months, refrigerate it for up to 2 days, or bake it immediately. If baking, cook until the casserole is bubbly, about 45 minutes. If you notice the cheese browning too quickly, cover the dish with foil.
This Chicken Spaghetti Casserole is a comforting, hearty dish perfect for feeding a crowd or preparing a meal ahead of time. It’s a versatile recipe that allows for some creativity – feel free to add different vegetables, use a variety of cheeses, or even substitute the cream of mushroom soup with another cream soup of your preference. Enjoy the rich flavors and satisfying texture of this homestyle casserole.
Chicken Spaghetti Casserole Recipe
Ingredients
- 1 whole chicken cut into 8 pieces
- 1 lb thin spaghetti broken into 2-inch pieces
- 1/8 to 1/4 tsp cayenne pepper
- 1/4 cup green bell pepper finely chopped
- 1/4 cup red bell pepper finely chopped
- 1 medium onion finely chopped
- 2 1/2 cups shredded sharp cheddar cheese
- Salt and freshly ground black pepper to taste
- 1 tsp seasoned salt
- 2 cans 10.75 oz each cream of mushroom soup
- 2 cups chicken broth reserved from cooking the chicken
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Cook Chicken: In a large pot, bring water to a boil. Add chicken pieces and reduce heat to a simmer. Cook for 30-45 minutes until tender. Remove chicken and reserve 2 cups of broth. Allow chicken to cool, then remove skin and shred the meat to yield about 2 cups.
- Cook Spaghetti: In the same pot, cook the spaghetti in the reserved chicken broth until al dente. Drain and set aside.
- Combine Ingredients: In a large mixing bowl, combine cooked spaghetti, shredded chicken, cream of mushroom soup, 1 1/2 cups of cheddar cheese, green and red bell peppers, onion, seasoned salt, cayenne pepper, and additional salt and black pepper to taste. Add 1 cup of reserved broth, and mix gently to moisten, adding more if needed.
- Assemble Casserole: Transfer mixture to a casserole dish. Sprinkle remaining 1 cup of cheddar cheese over the top.
- Bake or Store: Bake immediately for 45 minutes or until bubbly. Cover with foil if cheese browns too quickly. Alternatively, freeze for up to 6 months or refrigerate for up to 2 days before baking.