Description
This comforting Chicken Spaghetti Casserole combines tender, slow-simmered chicken with spaghetti and a creamy blend of sautéed vegetables, diced tomatoes, and Cheddar cheese. Baked to perfection, this dish offers a nostalgic homemade flavor reminiscent of classic Southern cooking, perfect for a hearty family meal.
Ingredients
Chicken and Broth
- 1 (4-lb.) whole chicken
- 4 Tbsp. kosher salt
- 1 bay leaf
Pasta and Vegetables
- 8 oz. uncooked spaghetti
- 3 Tbsp. butter
- 1 large yellow onion, chopped
- 1/2 medium-size green pepper, coarsely chopped
- 2 celery ribs, chopped
- 2 garlic cloves, minced
Sauce and Seasonings
- 1 (10 3/4-oz.) can cream of mushroom soup
- 1 (28-oz.) can diced tomatoes, drained and chopped
- 1 tsp. Worcestershire sauce
- 4 drops of hot sauce
- 1/8 tsp. freshly ground black pepper
- Vegetable cooking spray
- Salt, to taste
Topping
- 1 cup (4 oz.) shredded medium Cheddar cheese
Instructions
- Cook the chicken: Place the whole chicken, kosher salt, and bay leaf into a large Dutch oven. Cover with water and bring to a boil over high heat. Once boiling, cover and reduce heat to medium-low. Simmer gently for about 1 hour or until the chicken is tender. Remove the chicken, reserving the broth in the Dutch oven. Allow the chicken to cool completely for about 20 minutes, then discard the bay leaf. Remove the skin and bones from the chicken, and cut the meat into bite-sized pieces.
- Cook the spaghetti: Preheat your oven to 350°F. Measure and reserve ¼ cup of the chicken broth. Bring the remaining broth in the Dutch oven back to a boil over high heat. Break the uncooked spaghetti into thirds and cook in the boiling broth for 12 to 15 minutes until tender. Drain well, discarding the cooking broth, then return the cooked spaghetti to the Dutch oven.
- Sauté vegetables: In a large skillet, melt butter over medium-high heat. Add the chopped onion, green pepper, celery, and minced garlic. Sauté the vegetables for about 5 minutes or until tender and fragrant. Then add the sautéed vegetables to the cooked spaghetti in the Dutch oven.
- Prepare the sauce: In a bowl, mix the cream of mushroom soup with the reserved ¼ cup of chicken broth. Stir this mixture into the spaghetti and vegetable combination.
- Combine remaining ingredients: Stir the chopped chicken, drained diced tomatoes, Worcestershire sauce, hot sauce drops, and freshly ground black pepper into the spaghetti mixture. Season with additional salt as needed. Mix everything thoroughly to combine flavors uniformly.
- Assemble the casserole: Lightly grease a 13- x 9-inch baking dish with vegetable cooking spray. Spoon the prepared spaghetti and chicken mixture evenly into the dish. Sprinkle the shredded Cheddar cheese evenly on top.
- Bake the casserole: Place the baking dish in the preheated 350°F oven and bake for 15 to 20 minutes or until the cheese has melted and the casserole is heated through. Remove from oven and let rest briefly before serving.
Notes
- If you prefer a spicier casserole, increase the amount of hot sauce to taste.
- For a lower-fat version, use low-fat cream of mushroom soup and reduced-fat cheese.
- The cooking broth is flavorful; consider saving extra for soup or other recipes.
- You can substitute the whole chicken with pre-cooked chicken breasts for quicker preparation but simmering a whole chicken adds depth to the broth.
- This casserole freezes well; prepare ahead and bake when ready.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Southern American
