Creamy Baked Chicken Spaghetti Casserole Proper Comfort Food
Creamy Baked Chicken Spaghetti Casserole Proper
Ingredients:
Instructions:
Nutrition Facts
Creamy Baked Chicken Spaghetti: Your New Comfort Food Obsession
Ever get that craving for something proper comforting, like a warm hug in a bowl? Honestly, this baked chicken spaghetti recipe is exactly that.
I used to turn my nose up at spaghetti, but not since I tried this. It is comfort food casserole heaven, I'm telling you.
What's the Crack with This Chicken Spaghetti Casserole?
This creamy chicken spaghetti is like the American South on a plate. It's essentially a baked spaghetti with chicken and cheese , but elevated.
Think tender chicken, creamy sauce, and a bubbly, cheesy top. This southern baked spaghetti is about to become your new go-to.
It is born out of classic American South cuisine, tweaked for today’s tastes. It is quick enough for a weeknight chicken spaghetti .
This easy baked spaghetti recipe is, well, easy! It takes about 55 minutes all in, and makes enough to feed 6-8 hungry souls.
Plus, it's an absolute doddle to make. Perfect for when you need something satisfying without spending hours in the kitchen.
Why You'll Absolutely Love This Baked Chicken Spaghetti Recipe
The best part? This cheesy chicken spaghetti bake is loaded with protein. Plus, it's a great way to use up leftover rotisserie chicken spaghetti bake from Sunday dinner.
And let's be honest, who doesn't love a good cheese pull? What makes it really special is the combination of flavors.
The cream of mushroom chicken spaghetti with Rotel tomatoes add a unique and delicious twist. It’s the flavors that stand out.
Ready to get started? Let's gather your ingredients.
Alright, so you're itching to make this unreal creamy baked chicken spaghetti casserole , eh? Good choice! It's proper comfort food, perfect for a weeknight chicken spaghetti dinner when you need a hug from the inside.
Let's get down to what you'll need. Honestly, you probably already have most of this stuff kicking about in your kitchen.
Ingredients & Equipment
Main Ingredients
Right, let's talk ingredients. Quality does matter here. Especially with the chicken.
- Spaghetti: 1 pound ( 450g ). Any spaghetti will do, but bronze-die cut is better, it holds the sauce. Don't overcook it, we need al dente .
- Olive Oil: 1 tablespoon ( 15ml ). Good quality olive oil will make a big difference.
- Onion: 1 large , chopped. Brown ones are fine
- Garlic: 2 cloves , minced. Fresh is best, but jarred will do in a pinch.
- Green Bell Pepper: 1 , chopped. Red or yellow works too, if you're feeling fancy.
- Cream of Mushroom Soup: 1 ( 10.75 ounce/305g ) can. Brands do make a difference.
- Cream of Chicken Soup: 1 ( 10.75 ounce/305g ) can. Brands do make a difference.
- Diced Tomatoes & Green Chilies (Rotel): 1 ( 10 ounce/283g ) can, undrained. This adds a little kick.
- Chopped Mushrooms: 1 ( 4 ounce/113g ) can, drained.
- Salt: 1 teaspoon ( 5ml ). Sea salt or table salt, whatever you've got.
- Black Pepper: 1/2 teaspoon ( 2.5ml ). Freshly ground if you can.
- Cooked, Shredded Chicken: 2 cups ( 475ml ) (about 1.5 pounds/680g boneless, skinless chicken breasts). Use the rotisserie chicken spaghetti bake method. A pre-cooked rotisserie chicken from the shops is a lifesaver! Or leftover roast chicken? Even better!
- Cheddar Cheese: 1 cup ( 115g ), shredded. A sharp cheddar gives the best flavour, trust me.
- Parmesan Cheese: 1/2 cup ( 55g ), grated. Freshly grated is always best, but the stuff in the green tin works, too.
- Parsley (optional): 1/4 cup ( 60ml ), chopped fresh. For garnish.
Seasoning Notes
Don't skip on the seasoning! This is where the flavour really comes alive. The combo of salt, pepper, and the Rotel is essential .
If you want a bit more warmth, add a pinch of dried thyme or oregano. No Rotel? No worries! Just use a can of plain diced tomatoes and add a pinch of chili flakes.
Job done! The right seasoning is essential for bringing out the best in this cheesy chicken spaghetti bake .
Equipment Needed
Honestly, you don't need much fancy kit for this easy baked spaghetti recipe .
- Large Pot: For cooking the spaghetti.
- Large Skillet: For sautéing the veggies.
- 9x13 inch Baking Dish: This is important! Otherwise, it will spill.
- Colander: For draining the spaghetti.
- Mixing Bowls: A couple of decent-sized ones.
That's it! No need for anything fancy. Now, go forth and create some amazing southern baked spaghetti !
Unleash Your Inner Chef: Creamy Baked Chicken Spaghetti Recipe
Oh my gosh, are you ready for some serious comfort food casserole action? This isn't just any easy baked spaghetti recipe ; it's the cheesy chicken spaghetti bake that'll have everyone begging for seconds.
Honestly, I reckon that you can serve for 8 people. And don't sweat it, this baked chicken spaghetti recipe is simpler than you think, perfect for a weeknight chicken spaghetti feast or a potluck that'll knock their socks off.
Prep Steps: Your Mission, Should You Choose to Accept It
Okay, let's get our ducks in a row, yeah? It's all about the mise en place , darling! First, get that oven preheating to 350° F ( 175° C) .
I've forgotten to do this more times than I care to admit! Next, make sure you have your 1 pound (450g) of spaghetti ready to go.
Chopping up the 1 large onion , 2 cloves of garlic and 1 green bell pepper before hand really helps.
Get the 1.5 pounds (680g) of chicken shredded and ready as well. This is crucial for a smooth baked chicken spaghetti experience.
The Chicken Spaghetti Symphony: Step-by-Step
This is where the magic happens, friends. Follow along, and you'll have a rotisserie chicken spaghetti bake masterpiece in no time.
- Cook the spaghetti until al dente. Remember, soggy spaghetti is a crime! Drain it and set aside.
- Sauté 1 chopped onion and 1 chopped bell pepper in 1 tablespoon (15ml) of olive oil until softened, about 5- 7 minutes . Add 2 minced garlic cloves and cook for 1 minute more.
- In a large bowl, mix 1 (10.75 ounce/305g) can of condensed cream of mushroom soup, 1 (10.75 ounce/305g) can of condensed cream of chicken soup, 1 (10 ounce/283g) can of diced tomatoes and green chilies, and 1 (4 ounce/113g) can of drained mushrooms, along with 1 teaspoon (5ml) salt and 1/2 teaspoon (2.5ml) black pepper. This is our creamy base for creamy chicken spaghetti !
- Add the cooked spaghetti, sautéed veggies, and 2 cups (475ml) of shredded chicken to the sauce. Mix it all up real good.
- Pour this glorious mixture into a greased 9x13 inch baking dish.
- Top with 1 cup (115g) of shredded cheddar and 1/2 cup (55g) of grated Parmesan cheese. Go wild!
- Bake for 30- 35 minutes , or until bubbly and golden brown. The cheese should be melted and have a bit of colour.
- Let it cool for a few minutes before serving. Sprinkle with 1/4 cup (60ml) of fresh parsley if you're feeling fancy.
Pro Tips: Level Up Your Chicken Spaghetti Game
Want to really impress? Here's the lowdown on taking your southern baked spaghetti to the next level. My nan always says, a little extra love goes a long way!
Don't overcook the spaghetti. Aim for al dente – it'll hold up better in the oven. Make your own mix of the cheeses, but ensure that it doesn't burn.
Remember to use the ingredients you have at home!.
Alright, get cracking and enjoy your creamy, cheesy baked spaghetti with chicken and cheese !
Recipe Notes for Your Perfect Baked Chicken Spaghetti Recipe
Alright, so you're ready to tackle this baked chicken spaghetti recipe ? Ace! Before you dive in headfirst, let's go over a few things to make sure your creamy chicken spaghetti turns out absolutely spot-on.
This ain't just any easy baked spaghetti recipe ; it's the kind of comfort food casserole that’ll have everyone fighting over the last bite.
My first try? Let's just say I forgot the cheese... disaster! Don't be me.
Plating Like a Pro and Winning Sidekicks
Presentation matters, even for a chicken spaghetti casserole . Think rustic charm! Straight from oven to table in the casserole dish looks just right.
A sprinkle of fresh parsley will add a pop of color.
For sides, garlic bread is a no-brainer. A simple green salad cuts through the richness, and steamed green beans are always a winner too.
This southern baked spaghetti pairs lovely with sweet ice tea. Honestly, what doesn’t go with ice tea, am I right? .
Storage Secrets: Keepin' It Fresh
Got leftovers? Lucky you! This cheesy chicken spaghetti bake tastes even better the next day.
Refrigerate in an airtight container for up to 3 days. For longer storage, freezing is an option. Divide into portions and freeze for up to 2 months.
Reheat in the oven at 350° F ( 175° C) until heated through, or microwave on low. Remember to let it cool completely before freezing to stop ice from forming, which may change the texture.
Remix It! Variations for Every Taste
Want to mix things up a bit? You could add some heat with a pinch of red pepper flakes – yum ! For a gluten-free option, just use gluten-free spaghetti and cream soups.
Swap out the chicken for sautéed mushrooms for a vegetarian delight. Oh, and this rotisserie chicken spaghetti bake works wonders with leftover chicken! So don't hold back!
Nutrition Snippets: It's Not All Indulgence!
Each serving is around 400-500 calories. You are getting a good dose of protein from the chicken and cheese. The creamy sauce also provide a source of fats.
Just remember everything in moderation is good! You know? Now go rock that weeknight chicken spaghetti !
Frequently Asked Questions
Can I make this baked chicken spaghetti recipe ahead of time? You know, get a head start like a savvy cook?
Absolutely! This dish is perfect for prepping in advance. Assemble the chicken spaghetti in the baking dish, cover it tightly with foil, and refrigerate for up to 24 hours. When you're ready to bake, add about 10-15 minutes to the cooking time to ensure it's heated through. Think of it as your secret weapon for a stress-free weeknight dinner!
What's the best way to store leftover baked chicken spaghetti? I've got enough for another sitting and want to keep it fresh as a daisy!
Leftover baked chicken spaghetti can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure it's cooled down completely before you pop it in the fridge. To reheat, you can microwave individual portions or reheat the entire casserole in a preheated oven at 350°F (175°C) until warmed through. You can add a splash of milk or chicken broth when reheating to add moisture back into the casserole.
I'm not a fan of canned soup. Can I make this baked chicken spaghetti recipe with a homemade sauce?
You certainly can! While canned soup offers convenience, a homemade cream sauce will elevate the dish. Simply create a roux with butter and flour, then whisk in milk or cream, chicken broth, and your favorite seasonings (salt, pepper, garlic powder, onion powder). Simmer until thickened, then proceed with the recipe. You might need to adjust the quantities to achieve the same consistency, so add ingredients gradually.
Can I use rotisserie chicken to make this baked chicken spaghetti recipe even easier? Fancy something even quicker than already advertised!
Definitely! Rotisserie chicken is a fantastic shortcut for this recipe. It saves you the time and effort of cooking chicken from scratch. Just shred the meat from the rotisserie chicken and add it to the sauce mixture as directed. It's a great way to get dinner on the table in a flash – a real lifesaver on busy weeknights!
My kids are super picky eaters. Any tips for making this baked chicken spaghetti recipe more kid-friendly?
No worries, we've all been there! Try cutting the spaghetti into smaller pieces for easier eating. You could also sneak in some finely chopped vegetables like carrots or zucchini – they'll hardly notice! Using mild cheddar cheese and omitting the green bell pepper can also help make it more appealing to picky eaters. Sometimes, a little presentation goes a long way too, so try serving it with a fun side like sliced apples or carrot sticks.
I'm trying to be a bit healthier. Can I lighten up this baked chicken spaghetti recipe without sacrificing flavor?
Absolutely! You can use whole wheat spaghetti for added fiber and substitute the cream of mushroom and chicken soups with their "healthy request" or "reduced sodium" versions. Using low-fat cheese and increasing the amount of vegetables (like adding more bell peppers, mushrooms, or spinach) will also help. You can also use milk instead of cream and/or plain greek yogurt instead of sour cream for some of the sauce. Finally, don't be afraid to use more chicken and less pasta!
