|A well loved casserole dish, this chicken and spaghetti casserole made with chicken, cream soup, onion, garlic and diced tomato, is loaded with cheesy goodness.|
Cheesy Chicken and Spaghetti CasseroleNow in all fairness, I know that this recipe is representative of what most folks think of when they think of chicken spaghetti. I really don't consider this to be a true "chicken spaghetti," since my Grandma - Grandma Mac of the pound cake fame - made a killer chicken spaghetti that was my all time favorite dish. Her chicken spaghetti was made with a whole hen and a red sauce similar to a beef based spaghetti, it was not baked, and it contained no cheese whatsoever.
I'm sure that everybody has a recipe similar to this, so there's nothing really unique about this one. Still, it's pretty quick to throw together and very tasty. As always, mixed chicken works best, but use whatever you have on hand. A great dish to make use of a deli rotisserie chicken when you're in a time crunch. Here's how to make it.
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Recipe: Cheesy Chicken and Spaghetti Casserole©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 50 min | Yield: About 4 to 6 servings
- 1 (12 ounce) package of angel hair, thin vermicelli or very thin spaghetti noodles
- 3 cups of chopped, cooked chicken
- 1/4 cup of finely minced onion
- 1 small garlic clove, minced fine
- 1 tablespoon of butter
- 1 (10.75 ounce) can of condensed cream of chicken soup (like Campbell's)
- 1 (14.5 ounce) can of diced tomatoes, undrained
- 1/2 teaspoon of kosher salt, or to taste
- 1/4 teaspoon of freshly cracked black pepper, or to taste
- 2 cups of chicken stock or broth
- 2 cups of shredded cheddar cheese, divided
Preheat oven to 350 degrees F. Butter or spray a 9 x 13 inch baking pan with non-stick cooking spray; set aside.
Bring a large pot of water to a boil, then generously salt. Break noodles into thirds, and cook according to package directions. Drain and rinse; set aside.
Saute the onion and garlic in butter. Meanwhile, in a large bowl, whisk together the cream of chicken soup, diced tomatoes, salt, pepper, and chicken stock; stir in 1 cup of the cheese. Add the chicken and noodles, mix well, taste and adjust seasonings as needed. Turn out into the prepared baking dish and sprinkle with half of the remaining cheese. Cover and bake at 350 degrees F for 45 minutes, or until heated through and bubbly. Last 5 minutes of cooking, uncover, top with the remaining cheese and return to the oven uncovered, just until cheese has melted.
Tex-Mex Chicken Spaghetti: Add 2 teaspoons chili powder and 1/2 teaspoon each of paprika, cumin, coriander and Creole or Cajun seasoning. Substitute one (10 ounce) can of Rotel diced tomatoes, undrained for the regular diced tomatoes, omit the cream soup and substitute one (10 ounce) enchilada sauce plus one (8 ounce) tomato sauce, or a cup of your favorite salsa.
Cook's Notes: One pound of Velveeta cheese, cubed, may be substituted, although reserve some for the top. If you are boiling a fresh chicken to make this dish, reserve the broth to boil the pasta. Add-ins ideas include one small jar of chopped pimentos, drained, one small carton of mushrooms, chopped, and chopped green bell pepper, sauteed with the onion and garlic. May also use Rotel in the regular version. For a skillet meal, prepare as above, stirring in the cooked spaghetti. Top with cheese, cover and let rest until cheese has melted.
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