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
Scale
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.
