Description
Southern comfort shines in this chicken spaghetti casserole, blending creamy textures with hearty ingredients. Cheese-covered pasta delivers pure warmth and satisfaction for hungry families seeking a classic meal.
Ingredients
Scale
- 2 cups (473 ml) cooked chicken (diced or shredded)
- 1 pound (454 g) spaghetti noodles
- 2 10-oz (283 g) cans diced tomatoes with green chilies (Rotel brand preferred)
- 2 cups (226 g) finely shredded cheddar cheese
- 2 cups (473 ml) chicken stock (homemade or high-quality store-bought)
- 4 oz (113 g) Velveeta cheese (cubed)
- 1 10.5-oz (298 g) can cream of mushroom soup
- 1 10.5-oz (298 g) can cream of chicken soup
- 1 yellow onion (finely diced)
- 1 red or green bell pepper (diced)
- 2 tbsps (30 ml) extra virgin olive oil (divided)
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Fill a large pot with salted water and bring to a boil. Cook spaghetti for 10 minutes, maintaining a slightly firm texture. Reserve ½ cup pasta water, then drain noodles. Toss with olive oil to prevent sticking and set aside.
- Preheat oven to 350°F. Lightly spray a 13×9-inch baking dish with nonstick cooking spray.
- Heat remaining olive oil in a Dutch oven over medium-high heat. Sauté diced onions and bell peppers with salt and pepper for 5 minutes until onions turn translucent.
- Add diced tomatoes with chilies and cook until liquid reduces, approximately 5 minutes.
- Stir in cream of mushroom soup, cream of chicken soup, and chicken stock. Reduce heat to maintain a gentle simmer.
- Gradually mix in cheddar and Velveeta cheeses, stirring until melted smoothly. Fold in prepared chicken, adjusting seasoning with salt and pepper to taste.
- Gently fold spaghetti into the cheese sauce, ensuring complete coating. If mixture seems too thick, add reserved pasta water to achieve desired consistency.
- Spread mixture evenly into prepared baking dish.
- Bake for 30-40 minutes until sauce bubbles and top turns golden brown. Serve hot directly from the oven.
Notes
- Customize the cheese blend by experimenting with different varieties like Monterey Jack or pepper jack for a unique flavor profile.
- Reduce sodium content by using low-sodium soups and reducing added salt during cooking.
- Make it gluten-free by substituting regular spaghetti with gluten-free pasta and using gluten-free cream soups.
- Enhance vegetable intake by adding extra vegetables like spinach, zucchini, or mushrooms to boost nutritional value.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 470 kcal
- Sugar: 4 g
- Sodium: 670 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg