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a dish of spaghetti and meatballs in a baking dish.

Chicken Spaghetti Recipe

Course: Main Course
Cuisine: American, Italian
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 people
Calories: 613kcal
Author: Becky Hardin
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!
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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)
  • cups water
  • teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 16 ounces dry spaghetti broken into thirds (1 box)
  • 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
  • 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.
  • Prepare the crumb topping: Mix together all ingredients in a small bowl until well-combined. Set aside.
    2 cups breadcrumbs, 2 tablespoons unsalted butter, ¼ teaspoon dried basil, ¼ teaspoon kosher salt, ¾ cup shredded cheese
  • 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
    sauteing onions and garlic in a pan.
  • Add the minced garlic and cook for an additional 30 seconds, stirring often.
    2 cloves garlic
    a pan with onions in it on a stove top.
  • Add the chicken broth and deglaze (click for how-to) the pan.
    32 ounces chicken broth or stock
    a pot full of soup on a stove top.
  • Add the water, salt, 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
    a pot of soup with carrots and onions in it.
  • 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
    crock pot chicken noodle soup.
  • 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 mixture evenly over the top.
    a baking dish filled with a crumb topping.
  • 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 wholewheat pasta. Just make sure you allow a bit of extra time for it to cook to make sure the pasta is done.
  • You can pretty much use any vegetable you want. You'll want to add harder vegetables (think root veggies like carrots and parsnips) earlier on with the onions.
  • For extra spice use a spicy cheese blend like habanero cheddar.
  • If the casserole is browning too quickly, tent it with aluminum foil.
  •  
Storage: Store chicken spaghetti tightly wrapped in aluminum foil in the refrigerator for up to 3 days or in the freezer for up to 4 months.

Nutrition

Calories: 613kcal | Carbohydrates: 67g | Protein: 38g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 86mg | Sodium: 1617mg | Potassium: 511mg | Fiber: 4g | Sugar: 5g | Vitamin A: 377IU | Vitamin C: 4mg | Calcium: 236mg | Iron: 4mg