It’s time to elevate your dinner game with a homemade version that’s creamy, comforting, and bursting with fresh flavors. Imagine tender chicken, al dente spaghetti, and a velvety cheese sauce that’s made without any processed ingredients.
Chicken Spaghetti Bake is the perfect way to show your loved ones that homemade meals can be just as convenient as their canned counterparts.
The Secret to a Creamy Sauce without the Can
The key to achieving a rich and creamy sauce for your Chicken Spaghetti Bake lies in a simple combination of butter, flour, and milk. By creating a roux with these ingredients, you’ll have a base that’s ready to be flavored with aromatic onions, garlic, and bell peppers.
As you whisk in the chicken broth and milk, watch as the sauce transforms into a silky smooth consistency that coats each strand of spaghetti perfectly. The addition of sharp cheddar cheese takes this sauce to the next level, providing a depth of flavor that no canned soup can match.
Tender Chicken & Al Dente Spaghetti: A Match Made in Heaven
While the sauce simmers, it’s time to focus on the star ingredients: chicken and spaghetti. For the most flavorful results, season boneless, skinless chicken breasts with salt, pepper, and Italian seasoning before searing them to golden brown perfection.
Once cooled, dice the chicken into bite-sized pieces that will nestle perfectly among the spaghetti strands.
Cook the spaghetti until it’s al dente, ensuring that it still has a slight bite to it. This texture is crucial, as the pasta will continue to cook and absorb the flavors of the sauce when baked in the oven. By not overcooking the spaghetti, you’ll be rewarded with a final dish that has the perfect balance of tenderness and texture.
Bringing It All Together: Assembling the Casserole
With your sauce, chicken, and spaghetti ready to go, it’s time to combine everything in one glorious casserole. In a large mixing bowl, combine the cooked spaghetti, diced chicken, and irresistible creamy sauce. For an extra burst of flavor and color, stir in a can of diced tomatoes with green chiles, such as Rotel.
Transfer the mixture to a greased baking dish and top with a generous sprinkle of shredded mozzarella cheese. As the casserole bakes in the oven, the cheese will melt and bubble, creating a golden crust that’s impossible to resist.
Chicken Spaghetti Bake
Ingredients
For the Casserole
- 4 cups cooked shredded chicken
- 1 (12 ounce) package of Barilla Gluten Free Spaghetti cooked al dente (about 7 minutes)
- 1 tbsp butter
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 small onion chopped
- 1 cup celery chopped
- 1 tbsp minced garlic
For the Cheese Sauce
- 1 1/2 cup chicken broth
- 1 cup milk
- 6 ounces cream cheese
- 1/4 cup heavy cream
- 1 cup shredded cheddar
- 1 (10 ounce) can of tomatoes with green chilies, undrained
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
For the Topping
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish and set aside.
- In a large, deep skillet or Dutch oven, melt the butter over medium heat. Add the diced bell peppers, onion, celery, and minced garlic. Sauté for 7-8 minutes, stirring occasionally, until the vegetables are tender. Transfer the sautéed vegetables to a large mixing bowl and set aside.
- In the same skillet, combine the chicken broth, milk, cream cheese, and heavy cream. Whisk the mixture until the cream cheese has completely melted and the sauce is smooth.
- Stir in 1 1/2 cups of the shredded cheddar cheese, the undrained can of diced tomatoes, and the Italian seasoning. Allow the sauce to simmer, stirring occasionally, until it begins to thicken.
- In the large mixing bowl with the sautéed vegetables, add the cooked and shredded (or diced) chicken, cooked spaghetti, and the prepared cheese sauce. Toss everything together until well combined.
- Pour the chicken spaghetti mixture into the greased 9×13 casserole dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the casserole.
- Bake the casserole in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
Notes
- Assemble the chicken spaghetti completely in a freezer and oven-safe dish, leaving off the shredded cheese topping.
- Wrap the dish tightly with plastic wrap and aluminum foil, label it, and freeze it for up to 2-3 months.
- Remove the casserole from the freezer the night before baking and thaw in the refrigerator overnight.
- Preheat the oven to 375°F (190°C).
Remove the plastic wrap, top the casserole with shredded cheese, and cover with foil. - Bake covered for 25 minutes, then uncover and continue baking in 10-minute intervals until heated through.
- If baking directly from frozen, add about 20 minutes to the total cooking time.
- Place a single serving on a microwave-safe plate and heat in 30-second increments until warmed through.
- Preheat the oven to 325°F (165°C).
- Cover the casserole dish with foil and bake for 25 minutes.
- Check the casserole and continue baking, checking every 10 minutes, until heated through.
- Total reheating time will vary based on the dish size, refrigerator temperature, and how much is left in the dish.
Nutrition
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.