If you’re craving a hearty, soul-satisfying meal that feels like a warm hug, the Creamy Baked Chicken Spaghetti with Tomatoes and Mushrooms Recipe is exactly what you need. This dish brings together tender chicken, perfectly cooked spaghetti, and a luscious creamy sauce bursting with tomatoes and mushrooms, baked until bubbly and golden. It’s a timeless classic with a delightful twist, combining simple ingredients into a comforting casserole that’s perfect for family dinners or any night you want a filling, flavorful meal that everyone will love.
Ingredients You’ll Need
The beauty of the Creamy Baked Chicken Spaghetti with Tomatoes and Mushrooms Recipe lies in its straightforward ingredient list that packs incredible flavor and texture. Each component plays a crucial role—breadcrumbs add a satisfying crunch, cheese melts into a gooey delight, and fresh herbs bring that wonderful pop of color and aroma.
- Breadcrumbs (2 cups): These give the topping a golden, crispy finish that contrasts beautifully with the creamy pasta beneath.
- Unsalted butter (2 tablespoons, melted): Helps brown the breadcrumbs perfectly and adds rich flavor.
- Dried basil (¼ teaspoon): Adds a subtle herbal hint that enhances the Italian flavors.
- Kosher salt (¼ teaspoon plus 1½ teaspoons): Essential for seasoning and drawing out the best taste from every ingredient.
- Shredded cheese (¾ cup and 1¼ cup, such as cheddar, Mexican, Gruyere, or blend): Provides melty, gooey goodness that binds the dish with its creamy texture.
- Olive oil (2 tablespoons): Used to sauté the onion and garlic, building layers of flavor.
- Yellow onion (½, finely diced): Offers a mild sweetness that softens in the cooking process.
- Garlic (2 cloves, minced): A fragrant kicker that livens up the entire dish.
- Chicken broth or stock (32 ounces): Creates a flavorful base to cook the pasta and infuse the whole meal.
- Water (1¾ cups): Helps achieve the perfect pasta texture when simmered with broth.
- Ground black pepper (½ teaspoon): Balances out the richness with a gentle touch of spice.
- Dry spaghetti (16 ounces, broken into thirds): The foundational pasta that soaks up all the delicious sauce.
- Chopped fresh basil (2 tablespoons plus more for garnish): Brightens each bite with fresh herbaceous notes.
- Diced tomatoes and green chilies (10 ounces, canned): Add a bit of tang and a slight kick to elevate the creamy sauce.
- Cream of mushroom soup (10 ounces, canned): The secret to the dish’s signature creamy consistency and mushroom flavor.
- Shredded cooked chicken (4 cups): The protein star of the dish that turns it into a full meal.
How to Make Creamy Baked Chicken Spaghetti with Tomatoes and Mushrooms Recipe
Step 1: Prep Your Oven and Pan
Start by adjusting the oven rack to the middle position and preheating your oven to 350°F. Give a 9×13-inch baking dish a good spray with nonstick cooking spray—this little step ensures that all your cheesy goodness releases effortlessly after baking.
Step 2: Sauté the Aromatics
In a large Dutch oven over medium heat, add olive oil and the diced onion. Cook the onion until it’s translucent and tender, stirring occasionally. This slow cooking draws out the onion’s natural sweetness, forming the perfect flavor foundation.
Step 3: Add Garlic
Throw in the minced garlic and cook it with the onion for about 30 seconds, stirring constantly. This brief sauté avoids any bitterness while infusing the dish with that irresistible garlicky warmth.
Step 4: Deglaze and Build the Broth
Pour in the chicken broth to the pot and use your spoon to scrape up any caramelized bits stuck on the bottom—this is flavor gold. Then, add water, kosher salt, and black pepper. Stir everything together and bring it to a boil, getting ready to cook the spaghetti right in this flavorful broth.
Step 5: Cook the Spaghetti
Break the spaghetti into thirds for easier baking and add it to the boiling broth. Lower the heat to medium-low and cook the pasta until it is al dente, just tender but with a slight bite—perfect to absorb sauce without turning mushy.
Step 6: Mix in the Key Ingredients
Once the pasta is nicely cooked, stir in fresh chopped basil, diced tomatoes with green chilies, the cream of mushroom soup, shredded cooked chicken, and 1¼ cups of shredded cheese. Heat everything through until just boiling gently to meld the flavors but avoid curdling the creamy soup base.
Step 7: Assemble and Bake
Pour the rich, creamy chicken spaghetti mixture into your prepared baking dish. In a separate bowl, combine melted butter, breadcrumbs, dried basil, kosher salt, and ¾ cup of shredded cheese. Sprinkle this breadcrumb topping evenly over the casserole for that irresistible crunchy crust.
Step 8: Bake to Perfection
Bake uncovered at 350°F for 30 to 40 minutes or until the topping is golden brown and the casserole is heated through. If the cheese begins to brown too quickly, shield it with a tent of aluminum foil to prevent burning and ensure even melting.
Step 9: Rest and Garnish
Once baked, let the dish rest on a cooling rack for 5 minutes to allow the flavors to settle and the casserole to set slightly. Before serving, scatter extra fresh basil over the top for a pop of freshness and an inviting aroma.
How to Serve Creamy Baked Chicken Spaghetti with Tomatoes and Mushrooms Recipe
Garnishes
Fresh herbs like basil or parsley sprinkled over the top add vibrant color and a burst of freshness that perfectly balances the richness of the creamy baked pasta. A light drizzle of extra virgin olive oil can also enhance the flavors without adding heaviness.
Side Dishes
This dish is quite hearty on its own, but pairing it with a crisp green salad tossed with lemon vinaigrette offers a refreshing contrast. Roasted or steamed seasonal veggies such as broccoli or asparagus also complement this meal beautifully, adding texture and nutrients.
Creative Ways to Present
Serve this baked chicken spaghetti straight from the casserole dish for a cozy, family-style vibe or portion it into individual ramekins for a charming, elegant presentation. Add a sprinkle of extra cheese and breadcrumbs on top before briefly broiling for a spectacularly crunchy finish that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Baked Chicken Spaghetti with Tomatoes and Mushrooms Recipe in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen after a day, making it a fantastic make-ahead meal.
Freezing
This casserole freezes well for longer storage. Place leftovers in a freezer-safe container or heavy-duty freezer bag and freeze for up to 2 months. When you’re ready, thaw overnight in the refrigerator for best results.
Reheating
Reheat individual portions in the microwave until warm and bubbly, or warm the whole casserole covered with foil in a 350°F oven until heated through. Adding a splash of chicken broth or water while reheating helps keep the pasta moist and creamy.
FAQs
Can I use fresh mushrooms instead of canned cream of mushroom soup?
Absolutely! Sauté fresh mushrooms with the onions and garlic at the beginning to add more texture and flavor. You might want to replace the cream of mushroom soup with a homemade mushroom sauce or a mixture of cream and broth to maintain creaminess.
Is it possible to make this dish gluten-free?
Definitely. Simply substitute the spaghetti with gluten-free pasta, and be sure to use gluten-free breadcrumbs or crushed crackers. Just keep an eye on the cooking time since gluten-free pasta can vary in how it cooks.
Can I prepare this recipe vegetarian?
Yes! Swap out the chicken for hearty vegetables like roasted cauliflower or sautéed mushrooms, and use vegetable broth to keep the soup base vegetarian-friendly. Adding a bit more cheese can boost the richness in place of the chicken.
How spicy is this dish, and can I adjust the heat?
The diced tomatoes and green chilies add a mild kick, but it’s pretty mild overall. You can easily adjust the spiciness by choosing milder or hotter diced chilies, or adding crushed red pepper flakes if you like a bolder punch.
What’s the best cheese to use for this recipe?
Cheeses like cheddar, Gruyere, or a Mexican blend work beautifully thanks to their meltability and flavor. Feel free to experiment with your favorite gooey cheeses that melt well and add depth, like Monterey Jack or mozzarella.
Final Thoughts
This Creamy Baked Chicken Spaghetti with Tomatoes and Mushrooms Recipe is one of those dishes that feels like a celebration of comfort food at its finest. It’s easy enough for a weeknight but indulgent enough to become an instant favorite for any occasion. Once you try it, you’ll find yourself reaching for this recipe time and time again, sharing its cozy deliciousness with everyone you care about. Give it a go, and enjoy every creamy, cheesy bite!
Print
Creamy Baked Chicken Spaghetti with Tomatoes and Mushrooms Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This comforting Chicken Spaghetti recipe is a creamy, cheesy casserole perfect for family dinners. Tender shredded chicken, al dente spaghetti, and a flavorful blend of tomatoes, cream of mushroom soup, and fresh herbs come together in a savory sauce, topped with a crunchy breadcrumb-cheese crust. Baked to golden perfection, it’s an easy one-dish meal that pleases a crowd.
Ingredients
Topping
- 2 cups breadcrumbs (or crushed crackers)
- 2 tablespoons unsalted butter (melted, ¼ stick)
- ¼ teaspoon dried basil
- ¼ teaspoon kosher salt
- ¾ cup shredded cheese (cheddar, Mexican, Gruyere, or a blend)
Main Dish
- 2 tablespoons olive oil
- ½ yellow onion (finely diced)
- 2 cloves garlic (minced)
- 32 ounces chicken broth or stock (1 carton)
- 1¾ cups water
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 16 ounces dry spaghetti (broken into thirds; white, whole wheat or gluten free)
- 2 tablespoons chopped fresh basil (plus more for garnish)
- 10 ounces diced tomatoes and green chilies (1 can)
- 10 ounces cream of mushroom soup (1 can)
- 4 cups shredded cooked chicken (rotisserie is fine)
- 1¼ cups shredded cheese (cheddar, Mexican, Gruyere, or a blend)
Instructions
- Preheat Oven and Prepare Pan: Adjust the oven rack to the middle position and preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray to prevent sticking.
- Sauté Onion: Heat the olive oil in a large Dutch oven over medium heat. Add the finely diced yellow onion and sauté, stirring occasionally, until the onion softens and becomes translucent, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds more, stirring frequently to avoid burning and to release the garlic’s aroma.
- Deglaze with Broth: Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom to enrich the flavor.
- Add Water and Seasonings: Add 1¾ cups water, 1½ teaspoons kosher salt, and ½ teaspoon ground black pepper. Stir the mixture and bring it to a boil.
- Cook Spaghetti: Add the broken dry spaghetti to the boiling liquid. Reduce the heat to medium-low and simmer, stirring occasionally, until the spaghetti is cooked al dente according to package instructions.
- Add Remaining Ingredients: Stir in 2 tablespoons chopped fresh basil, diced tomatoes with green chilies, cream of mushroom soup, shredded chicken, and 1¼ cups shredded cheese. Mix well until combined.
- Heat Mixture: Bring the mixture just to a low boil, then remove the Dutch oven from heat to prevent overcooking.
- Transfer to Baking Pan: Pour the chicken spaghetti mixture evenly into the prepared 9×13-inch baking dish.
- Prepare and Add Topping: Combine the breadcrumbs, melted unsalted butter, dried basil, ¼ teaspoon kosher salt, and ¾ cup shredded cheese. Sprinkle this topping evenly over the spaghetti in the baking pan.
- Bake: Place the pan in the oven and bake at 350°F for 30-40 minutes, or until the casserole is hot throughout and the cheese topping is melted and golden. If the cheese browns too quickly, tent the pan loosely with aluminum foil sprayed with cooking spray.
- Rest and Garnish: Remove the casserole from the oven and let it rest on a cooling rack for 5 minutes. Garnish with additional fresh chopped basil before serving to add a pop of freshness.
Notes
- Use rotisserie chicken for convenience, or cook and shred your own chicken breast or thighs.
- Breaking the spaghetti into thirds helps it cook evenly in the sauce without sticking.
- The breadcrumb topping adds a delicious crunch; substitute crushed crackers if preferred.
- You can swap cream of mushroom soup with cream of chicken soup for a different flavor profile.
- To keep it gluten-free, choose gluten-free spaghetti and gluten-free breadcrumbs.
- Leftovers store well in the refrigerator for up to 3 days and reheat covered in the oven or microwave.
