Description
A comforting and creamy chicken spaghetti casserole that combines tender spaghetti noodles, shredded chicken, sautéed vegetables, and a rich mozzarella cheese sauce, baked to bubbly perfection.
Ingredients
Units
Scale
Pasta
- 10 ounces dry spaghetti noodles
Sauce
- 2 tablespoons unsalted butter (1/4 stick)
- 1 clove garlic, minced
- 1/2 green bell pepper, chopped
- 1/4 cup all-purpose flour
- 1 teaspoon Italian seasoning
- 1/4 cup heavy whipping cream
- 1/2 cup chicken broth
- 1/2 cup milk
- 1 1/2 cups shredded mozzarella cheese, divided
- Salt and pepper to taste
Main
- 2 cups shredded cooked chicken
- 14 ounces diced tomatoes, drained (1 can)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish; set it aside to use later.
- Cook Spaghetti: Boil the dry spaghetti noodles following the package instructions until al dente (firm to the bite). Drain and set aside carefully to avoid overcooking.
- Sauté Vegetables: In a large skillet over medium-high heat, melt the butter. Add the minced garlic and chopped green bell pepper and sauté until tender and fragrant.
- Make the Roux and Season: Stir in the flour and Italian seasoning. Cook for about 1 minute while stirring to eliminate the raw flour taste and combine flavors.
- Add Liquids and Thicken Sauce: Gradually stir in the heavy whipping cream, chicken broth, and milk. Bring the mixture to a boil, then reduce to a simmer, stirring constantly until the sauce thickens slightly.
- Incorporate Cheese and Seasonings: Remove the skillet from the heat and stir in half of the shredded mozzarella cheese until melted and combined. Season the sauce with salt and pepper to taste.
- Combine Ingredients: Add the cooked spaghetti, shredded chicken, and drained diced tomatoes into the skillet. Mix thoroughly to evenly coat all components with the creamy sauce.
- Transfer to Baking Dish: Pour and spread the combined mixture into the prepared baking dish, smoothing the top.
- Add Topping and Bake: Sprinkle the remaining mozzarella cheese evenly over the top. Bake in the preheated oven for 15-20 minutes until the edges are lightly browned and the cheese is bubbly and golden.
- Serve: Remove from oven carefully. Let it cool for a few minutes before serving to allow the casserole to set slightly.
Notes
- You can substitute the spaghetti with other pasta types such as fettuccine, penne, or ziti depending on your preference.
- For a vegetable swap, diced mushrooms, chopped spinach, or fresh vegetables can be used instead of green bell pepper. Avoid frozen vegetables as they add excess moisture.
- Ensure spaghetti is cooked al dente to prevent it from becoming mushy after baking.
- Constant stirring during the addition of cream and milk is crucial to avoid burning and ensure a smooth sauce.
- This dish can be frozen either before or after baking. When freezing before baking, thaw completely and bake as directed.
- To freeze, line the casserole dish with parchment for easy removal and transfer to a freezer bag once solid.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 85 mg
