Spaghetti and other types of pasta are usually associated with traditional Italian dishes. Think Cacio e Pepe, Pasta alla Carbonara, and Spaghetti Aglio Olio. This dish takes inspiration from Italy and puts an original American spin on it. As a result, we have an Americanized dish that is just as delicious!
Chicken spaghetti casserole can be regarded as your favorite comfort meal, a casual dinner, or something you bring over to the neighbor’s house for game night. The possibilities are endless and there is really no bad time for a chicken spaghetti casserole.
The beauty of this dish is that almost all the ingredients can be replaced. Not a fan of spaghetti? Try penne or small shells. Is chicken not your protein of choice? Substitute it for shrimps or beef. Go as heavy or light on the cheese as you like and add any vegetables of your choice.
How to make a Chicken Spaghetti Casserole?
Preheat your oven to 350 F degrees.
In a large bowl, combine the chicken breast with uncooked spaghetti noodles, sliced celery, red bell pepper, and onions.
In a different bowl, combine broth with salt, pepper, and cream of mushroom soup.
Add the soup mixture to the chicken mixture and toss.
Spray two square 8-inch baking dishes with cooking spray.
Separate the mixture into two baking dishes.
Layer half a cup of cheese on top of each casserole.
Spray foil with cooking spray and cover the dishes with it.
Bake at 350 F degrees for 35 minutes with the tin foil.
Take the foil off and bake for another 10 minutes.
The recipe makes two casseroles, with 4 servings in each.
Should I boil the pasta for a casserole?
Some recipes ask you to boil the noodles until they’re al dente. That can reduce the baking time for the dish. In this recipe, all you have to do is break your noodles into 2-inch pieces. Because the noodles are so small, they will easily cook in the oven. Plus, this casserole only requires two baking dishes. No need to dirty another a pan or pot!
Is chicken spaghetti casserole healthy?
Everybody has their own definition of healthy. Judging by the copious amount of cheese, a chicken spaghetti casserole is not exactly diet food. However, you shouldn’t deny yourself simple pleasures in life. If you want to enjoy this recipe but are wary of the calories, there are ways to “healthify” it. For starters, use less cheese! Also, focus on portion control. Don’t eat the whole thing in one sitting!
What cheese should I use for a chicken casserole?
Most recipes call for cheddar cheese, including this one. Velveeta cheese is a great addition, as it adds to the creamy texture of the dish. Some other cheeses that melt well include Monterey Jack, Pepper Jack, Colby, and even Mozzarella or Gruyere.
- 2 cups chopped cooked chicken breast
- 2 cups uncooked spaghetti noodles, broken into 2-inch pieces (about 7 ounces)
- 1 cup (1/4-inch-thick) slices celery
- 1 cup chopped red bell pepper
- 1 cup chopped onion
- 1 cup fat-free, less-sodium chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 (10.75-ounce) cans condensed 30% reduced-sodium 98% fat-free cream of mushroom soup
- Cooking spray
- 1 cup (4 ounces) shredded cheddar cheese, divided
1. preheat oven to 350°.
2. Combine the first 5 ingredients in a large bowl.
Combine broth, salt, pepper, and soup in a medium bowl, stirring with a whisk. Add soup mixture to chicken mixture; toss.
Divide mixture evenly between 2 (8-inch) square or (2-quart) baking dishes coated with cooking spray.
Sprinkle 1/2 cup cheese over each casserole.
Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake for an additional 10 minutes.
Makes 2 Casseroles (4 Equal Servings Per Casserole).