Chicken Spaghetti Recipe

a dish of spaghetti and meatballs in a baking dish.

4.47 from 117 votes

Indulge in this delightful Chicken Spaghetti, a belly-warming baked casserole that's easy to whip up for a quick weeknight dinner. This is the ultimate comfort food!

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American, Italian

Servings: people

Author: Becky Hardin

Equipment

9x13 Baking Pan
Dutch Oven

Ingredients

For the 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 such as cheddar, Mexican, Gruyere, or a blend

For the Casserole

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 (1 box), 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 is fine
1¼ cup shredded cheese such as cheddar, Mexican, Gruyere, or a blend

Instructions

Adjust oven rack to middle position and preheat oven to 350°F. Spray a 9x13-inch baking pan with nonstick cooking spray.
Add the oil and onion to a large Dutch oven. Set the pot over medium heat and sauté, stirring occasionally, until the onion is translucent and has softened.
2 tablespoons olive oil, ½ yellow onion
Add the minced garlic and cook for an additional 30 seconds, stirring often.
2 cloves garlic
Add the chicken broth and deglaze (click for how-to) the pan.
32 ounces chicken broth or stock
Add the water, salt, and pepper. Stir and bring to a boil.
1¾ cups water, 1½ teaspoons kosher salt, ½ teaspoon ground black pepper
Add the dry spaghetti (broken into thirds), reduce the heat to medium-low, and cook the spaghetti to al dente (according to package directions).
16 ounces dry spaghetti
Add the basil, tomatoes, cream of mushroom soup, chicken, and 1¼ cups cheese.
2 tablespoons chopped fresh basil, 10 ounces diced tomatoes and green chilies, 10 ounces cream of mushroom soup, 4 cups shredded cooked chicken, 1¼ cup shredded cheese
Bring the mixture just to a low boil and remove it from the heat.
Pour the chicken spaghetti into the prepared baking pan and sprinkle the topping ingredients evenly over the top.
2 cups breadcrumbs, 2 tablespoons unsalted butter, ¼ teaspoon dried basil, ¼ teaspoon kosher salt, ¾ cup shredded cheese
Bake at 350°F for 30-40 minutes, or until hot throughout and cheese is melted. If the cheese is browning too quickly, tent with sprayed aluminum foil.
Transfer the pan to a cooling rack and let rest for 5 minutes before serving. Garnish with fresh chopped basil if desired.

Video

Notes

You can use any vegetable you want. Add harder vegetables (think root veggies like carrots and parsnips) earlier on with the onions.

Nutrition