Description
This comforting Chicken Spaghetti recipe combines tender shredded chicken, savory tomato and mushroom soup, and al dente spaghetti baked to perfection with a cheesy breadcrumb topping. It’s an easy, flavorful casserole perfect for family dinners or casual gatherings, bringing together classic pantry ingredients into a rich, creamy, and satisfying dish.
Ingredients
Scale
Topping
- 2 cups breadcrumbs (or crushed crackers)
- 2 tablespoons unsalted butter (melted, ¼ stick)
- ¼ teaspoon dried basil
- ¼ teaspoon kosher salt
- ¾ cup shredded cheese (cheddar, Mexican, Gruyere, or blend)
Main Dish
- 2 tablespoons olive oil
- ½ yellow onion (finely diced)
- 2 cloves garlic (minced)
- 32 ounces chicken broth or stock (1 carton)
- 1¾ cups water
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 16 ounces dry spaghetti (broken into thirds, white, whole wheat, or gluten free)
- 2 tablespoons chopped fresh basil (plus more for garnish)
- 10 ounces diced tomatoes and green chilies (1 can)
- 10 ounces cream of mushroom soup (1 can)
- 4 cups shredded cooked chicken (rotisserie is fine)
- 1¼ cups shredded cheese (cheddar, Mexican, Gruyere, or blend)
Instructions
- Prepare Oven and Pan: Adjust the oven rack to the middle position and preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray to prevent sticking.
- Sauté Onion: Heat the olive oil in a large Dutch oven over medium heat. Add the finely diced onion and sauté, stirring occasionally, until translucent and softened, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds while stirring constantly to release the aromas without burning.
- Deglaze the Pan: Pour in the chicken broth and scrape the bottom of the pan with a spoon to lift any browned bits, enhancing flavor.
- Add Liquids and Seasonings: Add water, kosher salt, and ground black pepper to the pot. Stir well and bring the liquid to a boil over medium-high heat.
- Cook Spaghetti: Add the dry spaghetti broken into thirds to the boiling broth. Reduce the heat to medium-low and cook the spaghetti uncovered until it reaches al dente, following package instructions (usually about 8-10 minutes).
- Add Remaining Ingredients: Stir in fresh chopped basil, diced tomatoes with green chilies, cream of mushroom soup, shredded cooked chicken, and 1¼ cups shredded cheese. Mix well to combine all ingredients evenly.
- Simmer and Remove from Heat: Bring the mixture just to a low boil, then remove the Dutch oven from heat to prevent overcooking.
- Transfer to Baking Pan: Pour the chicken spaghetti mixture into the prepared 9×13-inch baking pan and spread evenly.
- Add Topping and Bake: Combine the melted butter, breadcrumbs, dried basil, kosher salt, and ¾ cup shredded cheese. Sprinkle this topping evenly over the casserole. Bake at 350°F for 30-40 minutes until heated through and the cheese topping is melted and golden. Cover loosely with sprayed aluminum foil if the cheese browns too quickly.
- Rest and Garnish: Remove the dish from the oven and let it rest on a cooling rack for 5 minutes to set. Garnish with additional fresh chopped basil before serving for a fresh herbal note.
Notes
- If using gluten-free pasta, ensure the chicken broth and other canned ingredients are gluten-free as well.
- Rotisserie chicken is a great shortcut but homemade cooked shredded chicken works perfectly.
- Adjust cheese types based on preference; a sharper cheddar adds a nice tanginess.
- Breadcrumb topping can be swapped for crushed crackers for a different texture and flavor profile.
- Leftovers store well covered in the refrigerator for up to 3 days and reheat in the oven for best texture.
