Cheesy Chicken Spaghetti Casserole
I make Cheesy Chicken Spaghetti Casserole whenever I want real comfort food without a lot of fuss. It's tender chicken and spaghetti in a creamy Rotel sauce with cheddar and mozzarella that bakes up golden and bubbly. The green chilies give it just enough kick to keep things interesting without being spicy. I bring it to potlucks, make it for busy weeknights, and serve it at family dinners because it feeds a crowd and everyone goes back for seconds.
Ingredients
- 2 boneless skinless chicken breasts cut into cubes
- 8 ounces spaghetti
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion diced
- 1 cup sliced mushrooms
- 3 garlic cloves minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup Rotel diced tomatoes with green chilies
- Salt to taste
- Black pepper to taste
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley for garnish
Instructions
- Brown the chicken cubes in olive oil over medium heat until golden and fully cooked (7–10 minutes). Set aside.2 boneless skinless chicken breasts, 2 tablespoons olive oil
- Cook the spaghetti in salted water until al dente. Drain and set aside.8 ounces spaghetti
- In the same pan, melt the butter and sauté the onion and garlic until soft. Add the mushrooms and cook for 2 more minutes. Stir in the flour and cook for 1–2 minutes until lightly golden.2 tablespoons butter, 1 small onion, 1 cup sliced mushrooms, 3 garlic cloves, 2 tablespoons all-purpose flour
- Gradually whisk in the chicken broth, rotel tomatoes and then add the cream. Cook until the sauce thickens. Season with salt and pepper, then stir in half of the cheese until smooth.1 1/2 cups chicken broth, 1 cup Rotel diced tomatoes with green chilies, Salt, Black pepper, 1 cup heavy cream, 1 cup shredded cheddar cheese, 1 cup shredded mozzarella cheese
- Add the chicken to the sauce and mix well.
- Place the cooked spaghetti pasta in a greased 9×13-inch baking dish. Pour the chicken sauce and sprinkle with the remaining cheese.
- Bake at 375°F (190°C) for 25 minutes, until bubbly and golden. Let rest for 10 minutes before serving.
- Garnish with fresh parsley.Fresh parsley
Notes
Here are a few things I've picked up from making this casserole more than a few times:
Cook the pasta al dente: Pull the spaghetti off the heat while it still has a slight bite because it continues cooking in the oven. Overcooked pasta going into the bake turns mushy by the time it comes out.
Brown the chicken properly: Don't rush the 7 to 10 minutes of browning. That golden crust on the chicken adds flavor to the whole dish and keeps the pieces from turning rubbery once they're baked into the sauce. Patience pays off.
Cook the flour out: After you stir in the flour, give it a full 1 to 2 minutes in the pan before adding any liquid. That step removes the raw flour taste that can sneak into the finished sauce if you skip it.
Add the cheese in two stages: Half goes into the sauce so it melts in and creates that creamy base, and the other half goes on top so you get that golden, bubbly crust. Don't skip the two-stage method.
Rest before serving: The 10-minute rest after baking matters. It lets the sauce settle and thicken slightly so you get clean spoonfuls instead of a runny mess on the plate.
Store properly: Cover the cooled dish tightly with foil or transfer portions to an airtight container and refrigerate for 3 to 4 days or freeze for 2 to 3 months, then thaw overnight in the fridge before reheating. Add a splash of broth, milk, or cream as needed when you reheat in the oven or microwave.
Nutrition
Calories: 563kcalCarbohydrates: 37gProtein: 25gFat: 35gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 113mgSodium: 350mgPotassium: 506mgFiber: 2gSugar: 4gVitamin A: 1073IUVitamin C: 6mgCalcium: 289mgIron: 2mg
Tried this recipe?Let us know how it was!