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Cheesy Chicken Spaghetti Casserole

Cheesy Chicken Spaghetti Casserole for Effortless Comfort

Cheesy Chicken Spaghetti Casserole combines tender chicken, al dente spaghetti, and a creamy sauce for a comforting meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 460
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 8 oz Spaghetti Cook until al dente.
  • 1 lb Boneless, skinless chicken breasts Can be replaced with rotisserie chicken.
  • 4 tbsp Unsalted butter Can substitute with margarine or olive oil.
  • 1/4 cup All-purpose flour Substitute with cornstarch or gluten-free flour if desired.
  • 2 cups Whole milk Use low-fat or non-dairy milk if preferred.
  • 1 cup Low-sodium chicken broth Vegetable broth works for vegetarian options.
  • 2 tbsp Extra-virgin olive oil Canola oil is a suitable alternative.
  • 1 medium Yellow onion, chopped Shallots can be used as a substitute.
  • 1 medium Red bell pepper, chopped Green bell pepper can be used if preferred.
  • 1 tsp Kosher salt Reduce if using table salt.
  • 1/2 tsp Freshly ground black pepper
  • 1 tsp Chili powder Adjust according to spice preference.
  • 2 cups Shredded cheddar, divided Mix with mozzarella or Monterey Jack for a unique twist.
  • 1/4 cup Chopped fresh parsley For garnish.
For Toppings
  • 1 cup Additional cheese Layer more cheese on top for a cheesier finish.

Equipment

  • Large Pot
  • Baking Dish
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large pot, bring salted water to a rolling boil. Add in your spaghetti and cook for 7 minutes, until al dente. Drain and set aside.
  3. In the same pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and red bell pepper, sautéing for about 7 minutes until softened.
  4. Season chicken with salt, pepper, and chili powder. Add to pot with veggies and cook for 5 minutes until golden brown. Shred into bite-sized pieces.
  5. Melt 4 tablespoons of butter in the pot. Whisk in flour, cooking for about 1 minute. Gradually add milk and broth, stirring until thickened.
  6. Mix in spaghetti, sautéed veggies, shredded chicken, and half of the cheddar cheese. Transfer mixture into a greased baking dish.
  7. Sprinkle remaining cheddar cheese on top.
  8. Bake for 45 minutes until bubbly and golden brown.
  9. Let cool for a few minutes, garnish with parsley, and serve warm.

Nutrition

Serving: 1servingCalories: 460kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Allow leftover casserole to cool completely before storing in an airtight container. It keeps well in the fridge for up to 4 days or can be frozen for up to 3 months.

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