Description
Cheesy Chicken Spaghetti Bake brings Southern comfort to your dinner table with creamy pasta and tender chicken. Hearty ingredients meld together in a casserole that promises delicious satisfaction for hungry families seeking a classic comfort meal.
Ingredients
Scale
Main Protein:
- 3 chicken fillets, cooked and shredded (about 4 cups; a rotisserie chicken is recommended)
Pasta and Base Ingredients:
- 8 ounces (226 grams) spaghetti, cooked
- 1 cup (240 milliliters) chicken broth
- 1 can cream of mushroom and chicken soup
- 1 10-ounce (283 grams) can diced tomatoes and green chiles (Rotel)
Cheese and Seasoning:
- 1 pound (454 grams) Velveeta cheese, cubed
- 4 ounces (113 grams) cream cheese, softened
- 2 cups shredded cheddar cheese
- 1 teaspoon pepper
- ½ cup diced green onions
Instructions
- Select tender chicken fillets or a pre-cooked rotisserie chicken. Carefully remove skin and bones, then dice or shred meat into approximately of bite-sized pieces.
- Fill a large pot with water and bring to a rolling boil. Add spaghetti and cook according to package instructions until perfectly al dente, typically 8-10 minutes. Drain thoroughly in a colander and set aside.
- In a spacious saucepan, combine chicken broth, cubed Velveeta cheese, cream cheese, condensed cream soup, diced Rotel tomatoes, and ground black pepper. Melt ingredients over medium heat, whisking continuously until the mixture transforms into a velvety, uniform sauce.
- Gently fold the drained spaghetti and prepared chicken into the cheese sauce, ensuring every strand and morsel is generously coated with the creamy mixture.
- For stovetop preparation, maintain medium-low heat, stirring occasionally until the dish is heated thoroughly and bubbling. Alternatively, for oven baking, preheat to 350°F (175°C). Transfer the spaghetti mixture into a greased 13 x 9-inch (33 x 23 centimeters) baking dish.
- If using the oven method, bake uncovered for 30 minutes. Optionally, sprinkle additional shredded cheddar cheese and chopped green onions on top during the final 10 minutes of baking.
- Allow the casserole to rest for 5-7 minutes after removing from the oven to help set the sauce. Serve hot, garnishing with extra green onions if desired.
- For storage, transfer any leftovers to an airtight container and refrigerate for up to 3 days. When reheating, add a splash of milk or chicken broth to maintain moisture and prevent dryness.
Notes
- Swap rotisserie chicken with any cooked chicken for a quick and flexible meal prep.
- Opt for whole wheat spaghetti to boost nutritional value and add a nutty flavor profile.
- Create a smoother sauce by gradually melting cheese over low heat and stirring consistently.
- Customize toppings with crispy bacon bits, jalapeños, or extra shredded cheese for added texture.
- Prevent dry casserole by covering with foil during initial baking and adding liquid when reheating.
- Separate portions before freezing to make thawing and reheating more convenient for individual servings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 6
- Calories: 582 cal
- Sugar: 7 g
- Sodium: 1420 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 41 g
- Cholesterol: 155 mg