Indulge in the heartwarming goodness of our Creamy Chicken Spaghetti Casserole, a beloved dish that wraps tender chicken and velvety pasta in a rich, cheesy embrace. This casserole is a crowd-pleaser that’s perfect for family gatherings, potluck festivities, or simply when the craving for something deliciously comforting strikes. It’s a versatile masterpiece that adapts to your pantry’s offerings and your family’s taste buds with ease.
Our kitchen has witnessed the making of this Creamy Chicken Spaghetti Casserole countless times, each occasion special in its own right. It has graced our dinner table during family reunions, bringing everyone together over its irresistible cheesy layers. The day I tried this recipe, it became an instant favorite, with my husband affectionately dubbing it ‘the best of home cooking.’ Now, it’s a treasured tradition that warms our hearts as much as it satisfies our appetites.
Gather around for a slice of our comforting Chicken Spaghetti Casserole
Why This Chicken Spaghetti Casserole is Simply Irresistible
This Chicken Spaghetti Casserole is a treasure trove of flavors and textures. It features pasta infused with homemade chicken broth, enveloped in a creamy sauce, and finished with a generous layer of melted sharp cheddar. Green and red bell peppers add a crunch and a dash of color, while the seasoning brings all the elements together in a mouthwatering harmony. It’s a recipe that promises a taste of home in every forkful and versatility that invites you to make it your own.
Ingredients:
- 1 whole chicken, cut into pieces (about 3-4 pounds)
- 1 pound (454g) thin spaghetti, broken into bite-sized pieces
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/4 cup (about 30g) finely chopped green bell pepper
- 1/4 cup (about 30g) finely chopped red bell pepper
- 1 medium onion, finely chopped (about 1 cup)
- 2 1/2 cups (about 280g) shredded sharp Cheddar cheese
- Seasoned salt (1 teaspoon), plus salt and black pepper to taste
- Two cans (each 10 3/4 ounces) of cream of mushroom soup
How to Make Your New Favorite Chicken Spaghetti Casserole
Preheat your oven to a cozy 350°F (175°C), setting the stage for a culinary delight. In a large pot of boiling water, introduce the chicken pieces and let them simmer into tenderness—this is where our casserole’s flavor foundation starts.
Once the chicken is tender, reserve 2 cups of broth, then shred the chicken after it’s cooled. Plunge the spaghetti into the same flavorful broth, cooking it just to al dente.
In a gathering bowl, unite the shredded chicken, al dente spaghetti, creamy mushroom soup, and a bounty of cheddar cheese with the bell peppers, onion, and spices. Add in just enough reserved broth to bring everything together in a moist, but not wet, embrace.
Lay the mixture in a casserole dish, lovingly top with the rest of the cheddar, and choose your next move—to bake now, refrigerate for later, or freeze for a future feast.
If baking immediately, watch the cheese bubble and turn golden for about 45 minutes—cover with foil if it’s browning too fast, like a quick cloud cover on a sunny day.
Notes:
Dive into the flexibility of this dish by swapping in different proteins, playing with pasta shapes, or choosing gluten-free options. It’s a recipe that bends to your whims while maintaining its comforting core.
This Creamy Chicken Spaghetti Casserole is not just a dish; it’s a warm, cheesy hug on a plate. It’s the meal you turn to for smiles, for comfort, for a taste that says ‘home.’ So gather your ingredients, and let’s bake up some joy and satisfaction in one deliciously easy casserole.
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This Creamy Chicken Pasta Bake is sure to become a family favorite.
Frequently Asked Questions:
Can I use a different type of pasta for this casserole?
Yes, you can use any pasta you like. Just remember to cook it to al dente since it will continue to cook in the oven.
What’s the best way to shred the chicken?
Let the chicken cool slightly after boiling, then use two forks to pull it apart into shreds. You can also chop it into small pieces if that’s easier for you.
Can I make this casserole ahead of time?
Absolutely! Assemble the casserole, cover it, and you can either refrigerate it for 1-2 days or freeze it for up to 2-3 months. Just remember to thaw it before baking if frozen.
How do I know when the casserole is done baking?
The cheese should be melted and bubbly, and the casserole should be heated through. If you want a crispy top, you can place it under the broiler for a couple of minutes at the end of the baking time.
What substitutions can I make to keep this recipe gluten-free?
Use gluten-free pasta and check that your cream of mushroom soup is gluten-free. There are several gluten-free options available for cream soups.
Creamy Chicken Spaghetti Casserole
Ingredients
- 1 whole chicken cut into pieces (about 3-4 pounds)
- 1 pound 454g thin spaghetti, broken into bite-sized pieces
- 1/4 teaspoon cayenne pepper adjust to taste
- 1/4 cup about 30g finely chopped green bell pepper
- 1/4 cup about 30g finely chopped red bell pepper
- 1 medium onion finely chopped (about 1 cup)
- 2 1/2 cups about 280g shredded sharp Cheddar cheese
- Seasoned salt 1 teaspoon, plus salt and black pepper to taste
- Two cans each 10 3/4 ounces of cream of mushroom soup
Instructions
- Preheat your oven to a cozy 350°F (175°C), setting the stage for a culinary delight. In a large pot of boiling water, introduce the chicken pieces and let them simmer into tenderness—this is where our casserole's flavor foundation starts.
- Once the chicken is tender, reserve 2 cups of broth, then shred the chicken after it's cooled. Plunge the spaghetti into the same flavorful broth, cooking it just to al dente.
- In a gathering bowl, unite the shredded chicken, al dente spaghetti, creamy mushroom soup, and a bounty of cheddar cheese with the bell peppers, onion, and spices. Add in just enough reserved broth to bring everything together in a moist, but not wet, embrace.
- Lay the mixture in a casserole dish, lovingly top with the rest of the cheddar, and choose your next move—to bake now, refrigerate for later, or freeze for a future feast.
- If baking immediately, watch the cheese bubble and turn golden for about 45 minutes—cover with foil if it's browning too fast, like a quick cloud cover on a sunny day.
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