Homemade Baked Chicken Spaghetti Recipe

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Chicken Spaghetti Casserole is rich, delicious, and simple. It's baked in mushroom sauce with chicken, vegetables, pasta, and cheddar cheese.  

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– 2-2.5lbsbonele – 1lbspaghetti – 2canscondensed cream of mushroom soup – 1/2cupsour cream – 2cupschicken brothor reserved liquid from cooking the chicken – 2cupssharp cheddar cheesegrated – 1medium oniondiced – 8ouncesbaby Bella mushroomssliced – 1/2yellow bell pepperfinely diced – 1/2red bell pepperfinely diced – 1tablespoonminced garlic – 1teaspoonpoultry seasoning – 1teaspoondried thyme – 1teaspoondried rosemary – 1/4teaspoonred pepper flake – 1tspseasoned salt – Salt and freshly ground black pepperto taste – 1 1/2cupscracker crumbsI used Ritz cracker – 8tablespoonsunsalted buttermelted – 1 1/2cupscheddar cheese

Ingredients

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Warm the oven up to 375 degrees Fahrenheit.Take a 9x13-inch baking dish or a big casserole pan and grease it with butter or oil. Set it aside.  

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Put chicken breasts or legs in a medium-sized pot and cover them with water all the way to the top.Bring to a boil over a medium-high level of heat. Once it starts to boil, turn down the heat and put a lid on top.  

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Boil chicken for 15–25 minutes, depending on size. A meat thermometer put in the thickest section of the flesh should read 165 degrees Fahrenheit.  

However, take the chicken from the liquid and transfer it to a large bowl before shredding it. Do not throw away the water that is cooking in the saucepan.  

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Put spaghetti in the pot with water and break it in half if needed. Drizzle oil and stir. Since they will be baked, cook per package instructions for al dente, or 1-2 minutes less.  

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While you wait, cut the vegetables for the dish into small pieces.Save 2 cups of the cooking liquid after the pasta is done and throw away the rest. Take the pasta out of the water.  

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Add cooked spaghetti, condensed cream of mushroom soup, sour cream, grated cheese, chopped onion, garlic, mushrooms, bell peppers, poultry seasoning, dried thyme, rosemary, and red pepper flakes to the big bowl with shredded chicken. Mix well.  

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Put 1 cup of broth or saved cooking liquid in and salt and pepper it. Stir in the remaining 1 cup if the mixture needs extra liquid.  

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Put the mixture in the baking dish or saucepan pan that has been prepared.Cracker pieces and melted butter should be mixed together well in a medium-sized bowl.  

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On top of the dish, spread the crumbs.On top, sprinkle the last 1 1/2 cups of cheese. Spread out evenly.  

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It is recommended that the mixture be baked for thirty to forty minutes, or until it begins to bubble and the cheese has totally melting.  

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