Description
Ultimate Chicken Spaghetti is a comforting, creamy casserole that combines tender shredded chicken, sautéed vegetables, and a cheesy tomato sauce baked to bubbly perfection over spaghetti noodles. This hearty dish blends flavors of Italian seasoning, Rotel tomatoes, and three types of cheese, making it an ideal meal for family dinners or potlucks.
Ingredients
Scale
Spaghetti and Chicken
- 12 oz spaghetti
- 2 cups cooked, shredded chicken
Vegetables and Aromatics
- 1 small onion, diced
- 1 small green bell pepper, diced
- 2 cloves garlic, minced
Sauce Components
- 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
Cheese Toppings
- 2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cook Spaghetti: Boil spaghetti in salted water according to package directions until al dente, then drain and set aside.
- Sauté Vegetables: In a large skillet, melt butter over medium heat. Add diced onion, green bell pepper, and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
- Add Sauces and Broth: Stir in the cream of chicken soup, cream of mushroom soup, drained Rotel tomatoes, and chicken broth into the skillet, mixing thoroughly to create a smooth sauce.
- Season the Sauce: Add Italian seasoning, paprika, salt, and black pepper to the sauce. Stir well to combine all the flavors.
- Add Chicken: Reduce heat to low and incorporate the shredded chicken into the sauce, stirring until the chicken is fully coated.
- Combine with Spaghetti: Add the cooked spaghetti directly into the skillet and toss gently until the noodles are evenly coated with the sauce mixture.
- Transfer and Top: Pour the spaghetti mixture into the prepared baking dish. Evenly spread the shredded cheddar, mozzarella, and grated Parmesan cheeses over the top.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 25-30 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Rest and Serve: Remove from the oven and let the casserole rest for 5 minutes to set before serving warm.
Notes
- You can substitute the cream of chicken and mushroom soups with homemade white sauce for a fresher taste.
- Drain the Rotel tomatoes to avoid excess liquid, ensuring the casserole is not watery.
- Use freshly shredded cheese for better melting and flavor compared to pre-shredded varieties.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Feel free to add jalapeños for extra spice or swap bell peppers with diced pimentos.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
