Chicken Spaghetti Casserole | Recipe

A chicken spaghetti recipe featuring shredded chicken, peppers and mushrooms, spaghetti and melty Cheddar cheese.

If you're wondering how to make a stellar batch of cheesy chicken spaghetti, my friend, you've come to the right place. Why? Well, because chicken spaghetti just so happens to be one of my little family's favorite casseroles, and this one right here, is my absolute favorite version of Chicken Spaghetti, hands-down.

It is made-from-scratch and you can taste the difference. The vegetables are more vibrant and pronounced. The sauce is creamy and smooth, with just the right amount of seasoning. And, come on...let's be honest, you just can't beat a freshly grated cheddar...lots and lots of freshly grated cheddar cheese. Enjoy.

Ingredients:

Perfectly Cooked Chicken Breasts , Leftover Whole Roasted Chicken or 1 lb of Cooked Chicken, shredded into bite-sized pieces

1 lb Dried Spaghetti

2 tbsp Canola Oil

2 tbsp Unsalted Butter

1 Green Bell Pepper, seeded and diced

1 Red Bell Pepper, seeded and diced

1 Yellow Onion, diced

8 oz Button Mushrooms, sliced

½ c Unbleached All-Purpose Flour

4 ½ c Unsalted Chicken Broth

1 ½ c Half and Half

2 1/2 tsp Kosher Salt

1 tsp Chili Powder

1 tsp Garlic Powder

½ tsp Black Pepper

2 ¼ c Freshly Grated Cheddar Cheese, separated

2 tsp Hot Sauce

Method:

Preheat the oven to 350° and have ready a large, greased casserole dish.

Bring a large pot of generously salted water to a roaring boil and cook spaghetti noodles to al dente, according to package instructions. Do not overcook the noodles. Strain and add to a large mixing bowl, along with the chicken. Set aside until ready to use.

Add oil and butter to a large sauté pan with a fitted lid or a Dutch oven over medium heat. Stir in bell peppers and onions. Sauté for 5 minutes or until softened. Add mushrooms, stir and cover for an additional 5 minutes. Remove the lid and sprinkle flour over the vegetable mixture. Stir until the vegetables are evenly covered in a paste-like coating. Begin splashing the chicken broth over the vegetables, stirring after each addition until the mixture begins to take on a pudding-like texture. At this point, add the remaining chicken broth, along with the half and half. Stir to evenly combine. Allow mixture to simmer for 5-7 minutes, until it has thickened slightly. Stir in salt, chili powder, garlic powder and black pepper.

Pour the vegetable mixture over chicken and pasta, along with 1 ¾ cups of cheese and the hot sauce. Stir thoroughly to combine and transfer to the baking dish. Evenly sprinkle the remaining cheese over the casserole and bake for 30 minutes, until the cheese is melted and the sides are bubbling. Remove from the heat and allow to cool 10 minutes. Serve and enjoy.

Serves 8-10

Would pair well with:

Homemade Garlic Bread

Classic House Salad

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