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Chicken Spaghetti Casserole
This hearty baked pasta dish combines tender shredded chicken, spaghetti, and a creamy vegetable sauce. The pasta is cooked directly in homemade chicken broth to absorb maximum flavor before baking. Perfect for a comforting family dinner, the casserole features a rich mushroom soup base mixed with diced tomatoes, celery, and bell peppers. A generous layer of melted cheddar cheese finishes it off for a satisfying, savory meal.
Ingredients
- 1 (4-lb.) whole chicken
- 4 Tbsp. kosher salt, plus more to taste
- 1 bay leaf
- 8 oz. uncooked spaghetti
- 3 Tbsp. butter
- 1 large yellow onion, chopped (about 2 cups)
- ½ medium-size green pepper, coarsely chopped (about ½ cup)
- 2 celery ribs, chopped
- 2 garlic cloves, minced
- 1 (10¾-oz.) can cream of mushroom soup
- 1 (28-oz.) can diced tomatoes, drained
- 1 tsp. Worcestershire sauce
- 4 drops hot sauce
- ⅛ tsp. freshly ground black pepper
- 4 oz. Cheddar cheese, shredded (about 1 cup)
Instructions
- 1Put the whole chicken, four tablespoons of kosher salt, and the bay leaf into a large Dutch oven. Add enough water to completely submerge the chicken. Bring the pot to a boil over high heat, then cover and lower the heat to medium-low. Let it simmer for one hour until the meat is tender.
- 2Take the chicken out of the pot, leaving the cooking liquid behind. Allow the chicken to cool for about 20 minutes. Throw away the bay leaf. Remove the skin and bones from the chicken, then chop the meat into bite-sized pieces.
- 3Heat your oven to 350 degrees Fahrenheit. Scoop out one quarter cup of the chicken broth and set it aside. Turn the heat up to high and bring the rest of the broth in the Dutch oven to a rolling boil.
- 4Snap the uncooked spaghetti into thirds and drop it into the boiling broth. Cook the pasta for 12 to 15 minutes until tender. Drain the spaghetti thoroughly, discard the remaining liquid, and put the pasta back into the Dutch oven.
- 5Melt the butter in a skillet over medium-high heat. Toss in the chopped yellow onion, green pepper, and celery. Cook the vegetables for about five minutes until they soften, then transfer them to the pot with the spaghetti.
- 6Mix the cream of mushroom soup with the reserved quarter cup of chicken broth, then pour it over the spaghetti. Add the chopped chicken, drained diced tomatoes, Worcestershire sauce, hot sauce, and black pepper. Stir everything together and season with additional salt if needed.
- 7Transfer the pasta and chicken mixture into a lightly greased 13 by 9 inch baking dish, spreading it out evenly. Sprinkle the shredded cheddar cheese over the top.
- 8Place the dish in the preheated oven and bake for 15 to 20 minutes until the casserole is hot and the cheese is bubbly.