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Chicken Spaghetti Casserole
A whole 4-pound chicken gets poached first, and the resulting broth goes straight into cooking the spaghetti, which pulls that flavor into every strand. The shredded meat folds into a sauce built from cream of mushroom soup, a 28-ounce can of diced tomatoes, onion, green pepper, celery, and a few drops of hot sauce. Cheddar blankets the top before the casserole goes into the oven. Leftovers hold well and reheat cleanly the next day. Serves 8.
Equipment
- Oven
- Stovetop
- Skillet
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 so it cooks evenly. 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, celery, and minced garlic. Cook the vegetables for about five minutes until they soften, stirring frequently so the garlic doesn't burn. 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.
Notes
- Make ahead: Assemble the entire casserole, cover tightly, and refrigerate for up to 2 days before baking. Add 10 to 15 minutes to the baking time if cooking straight from the fridge.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Swap: If you're short on time, use a store-bought rotisserie chicken and cook the pasta in boxed chicken broth instead of making it from scratch.
Recipe Details
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