Description
This Ultimate Chicken Spaghetti is a comforting, cheesy casserole featuring tender shredded chicken, a savory blend of cream soups, diced vegetables, and a trio of melted cheeses baked to perfection. It’s a hearty, family-friendly dinner that combines classic flavors with a creamy texture and a satisfying cheesy crust.
Ingredients
Scale
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
Liquids 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 your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cook spaghetti: Boil the spaghetti in salted water according to package instructions until al dente, then drain thoroughly.
- Sauté vegetables: In a large skillet, melt the butter over medium heat. Add the diced onion, green bell pepper, and minced garlic, sautéing for 3-4 minutes until they soften and develop aroma.
- Add soups and liquids: Stir in the cream of chicken soup, cream of mushroom soup, drained Rotel tomatoes, and chicken broth. Mix everything until well combined.
- Season the sauce: Add Italian seasoning, paprika, salt, and black pepper. Stir to evenly distribute the spices and flavors.
- Add chicken: Lower the heat to low and incorporate the shredded chicken into the sauce, stirring until the chicken is fully coated and heated through.
- Combine pasta and sauce: Toss the cooked spaghetti into the skillet with the sauce and chicken, ensuring the noodles are evenly coated.
- Assemble casserole: Transfer the spaghetti mixture into the prepared baking dish. Evenly sprinkle cheddar cheese, mozzarella cheese, and grated Parmesan cheese over the top.
- Bake: Place the dish uncovered in the preheated oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Rest and serve: Remove from the oven and allow the casserole to rest for 5 minutes before serving to let it set and cool slightly.
Notes
- Use freshly shredded chicken for best texture and flavor; rotisserie chicken works well for convenience.
- Drain the Rotel tomatoes well to prevent excess liquid from making the casserole soggy.
- Adjust seasoning to taste, particularly salt and pepper based on your preferences.
- For a spicier version, add a pinch of cayenne pepper or use spicy Rotel tomatoes.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
