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If you’re on the hunt for a heartwarming, crowd-pleasing dish, look no further than this Chicken Spaghetti Casserole. This recipe combines tender chicken, perfectly cooked pasta, and a medley of vegetables all brought together in a creamy, cheesy sauce. It’s the kind of meal that will have your family asking for seconds, and it’s so simple to make that it just might become a regular in your dinner rotation.
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An Exciting Family Favorite:
In our household, this Chicken Spaghetti Casserole has become a beloved staple. I remember the first time I made it, my husband couldn’t stop raving about it, and even our picky eaters couldn’t get enough. It quickly turned into a go-to dish for busy weeknights and special family gatherings. There’s something magical about the combination of flavors and the comforting, homey feeling it brings to the table.
What makes this Chicken Spaghetti Casserole special?
Unique Combination: The mix of tender chicken, crunchy vegetables, and creamy soup is simply divine.
Comforting Flavors: The rich, cheesy topping paired with the savory casserole base is the perfect comfort food.
Family-Friendly: It’s a dish that both kids and adults will love, making it ideal for family meals.
Simple Ingredients: Uses everyday ingredients that you probably already have in your pantry.
Quick and Easy: With just 30 minutes of prep time, you can have this delicious casserole ready to go in under an hour.
Chicken Spaghetti Casserole
Ingredients
- 225 grams (8 oz) angel hair pasta
- 2 large chicken breasts, cooked and cubed (about 300 grams / 10.5 oz)
- 113 grams (4 oz) pimento
- 1 cup onion, diced (about 150 grams / 5.3 oz)
- 1 cup celery, diced (about 100 grams / 3.5 oz)
- 1 cup green bell pepper, diced (about 150 grams / 5.3 oz)
- 2 tablespoons unsalted butter (about 28 grams / 1 oz)
- 2 cans cream of chicken soup (10.5 oz each, about 595 grams total)
- 1 teaspoon Kosher salt (about 6 grams / 0.2 oz)
- 1/2 teaspoon black pepper (about 1 gram / 0.04 oz)
- 410 grams (14.5 oz) chicken broth
- 2 cups shredded cheddar cheese (about 200 grams / 7 oz)
- 1 cup Panko bread crumbs (about 60 grams / 2.1 oz)
- 3 tablespoons butter, softened (about 42 grams / 1.5 oz)
Instructions
In a large skillet, cook the cubed chicken over medium heat until done. Meanwhile, preheat your oven to 425°F (220°C) and cook the spaghetti according to package directions.
Remove the chicken from the skillet and add the diced onion, celery, and bell pepper. Sauté in 2 tablespoons of butter until the vegetables are tender.
Stir in the pimentos, cream of chicken soup, chicken broth, salt, and pepper. Mix well until everything is combined.
Add the cooked chicken back into the mixture and fold in the cooked pasta until evenly coated.
Transfer the mixture to a 9x13 inch (23x33 cm) baking dish.
In a small bowl, combine the shredded cheddar cheese and Panko bread crumbs. Sprinkle this mixture evenly over the top of the casserole.
Dot the top with the remaining 3 tablespoons of softened butter.
Bake in the preheated oven for 15-20 minutes or until the top is golden and the casserole is bubbly. Serves 8-10.
Notes
Substitutions: You can use any type of pasta you have on hand, and feel free to substitute other vegetables if you prefer.
Frequently Asked Questions
- Can I make this casserole ahead of time?
- Yes! You can prepare the casserole up to the baking step, cover it, and refrigerate for up to 24 hours. When ready to bake, add an extra 5-10 minutes to the baking time.
- Can I freeze Chicken Spaghetti Casserole?
- Absolutely. Prepare the casserole, cover it tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed.
- What can I use instead of pimentos?
- If you don’t have pimentos, you can substitute roasted red peppers or leave them out entirely if preferred.
- Is there a way to make this dish lighter?
- For a lighter version, use reduced-fat cream of chicken soup and cheddar cheese. You can also add more vegetables to increase the nutritional value.
