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Cheesy Broccoli Chicken Spaghetti Casserole Recipe

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3.9 from 7 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 8 servings

Description

This Cheesy Broccoli Chicken Spaghetti Casserole is a comforting and hearty dish featuring tender spaghetti, fresh broccoli, and shredded rotisserie chicken all coated in a rich, creamy cheese sauce made with cream cheese, evaporated milk, Dijon mustard, and a blend of sharp cheddar and pepper jack cheeses. Baked until bubbly and golden, it’s perfect for a family dinner that combines ease and delicious flavors in one satisfying casserole.

Ingredients

Pasta & Vegetables

  • 1 pound spaghetti (broken in half)
  • 4 cups fresh broccoli florets

Proteins

  • 3 cups rotisserie chicken (shredded)

Sauces & Dairy

  • 21 ounces cream of chicken soup (2 cans) or cream of mushroom soup
  • 12 ounces evaporated milk
  • 6 ounces cream cheese (softened and cubed)

Seasonings & Cheese

  • 1 ½ teaspoons Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • 1 ½ cups shredded pepper jack cheese
  • 3 cups shredded sharp cheddar cheese (divided)
  • 1-2 cups reserved pasta water (as needed)

Instructions

  1. Preheat oven and prepare dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking and allow for easy cleanup.
  2. Cook pasta and broccoli: Bring a large pot of salted water to a boil. Add the spaghetti and cook until about 2 minutes before al dente. During the last minute of cooking, add the broccoli florets to the boiling water with the pasta. Drain the mixture, reserving about 2 cups of the pasta cooking water for later use.
  3. Make creamy cheese sauce: In a large saucepan over medium heat, combine the cream of chicken soup, evaporated milk, and softened cream cheese. Stir continuously until the mixture becomes smooth and creamy.
  4. Add cheeses and seasonings: Stir in 2 ½ cups of cheddar cheese, all the shredded pepper jack cheese, Dijon mustard, garlic powder, onion powder, black pepper, and red pepper flakes. Continue stirring until the cheeses melt completely into a smooth sauce. Gradually whisk in pasta water, about ½ cup at a time, using between 1 and 1 ½ cups total, to thin the sauce to a creamy, pourable consistency.
  5. Combine pasta, broccoli, chicken, and sauce: In a very large mixing bowl or pot, toss together the cooked spaghetti and broccoli, shredded chicken, and the prepared cheese sauce. Mix well to ensure the pasta and vegetables are thoroughly coated with the sauce and the dish is saucy and flavorful.
  6. Assemble and bake: Transfer the mixture to the prepared baking dish. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top. Bake uncovered in the preheated oven for 30 minutes, until the casserole is bubbly and golden on top.
  7. Optional broil for crisp topping and rest: For an extra golden crust, place the casserole under the broiler for 2 to 3 minutes until the top browns to your liking. Remove from the oven and let the casserole rest for 10 minutes to set slightly before serving. Enjoy your warm, cheesy broccoli chicken spaghetti casserole!

Notes

  • You can substitute cream of chicken soup with cream of mushroom soup for a different flavor.
  • Reserve pasta water is essential to adjust the cheese sauce consistency to be creamy and smooth.
  • Use rotisserie chicken for quick and flavorful protein without extra cooking.
  • If you like a spicier casserole, add extra red pepper flakes or use a spicy pepper jack cheese.
  • Allowing the casserole to rest after baking helps it set and makes serving easier.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/cheesy-broccoli-chicken-spaghetti-casserole-recipe/