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–+ servings

Chicken Spaghetti Bake

Chicken Spaghetti Bake is a hearty and delicious casserole that is the perfect solution for busy weeknights or when you're craving a cozy, satisfying meal. Tender chunks of chicken, al dente pasta, and colores are enveloped in a creamy, cheesy sauce that will have your taste buds singing with joy. The dish is easy to make and can be customized to suit your preference.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 8
Calories 524 kcal

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 9x13-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 9x13 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

Freezing Instructions:
  • 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.
Reheating from Frozen:
  • 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.
Reheating Single Portions (Leftovers):
  • Place a single serving on a microwave-safe plate and heat in 30-second increments until warmed through.
Reheating Entire Cooked Casserole:
  • 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

Calories: 524kcalCarbohydrates: 40gProtein: 34gFat: 25gCholesterol: 119mgSodium: 981mgFiber: 5gSugar: 6g
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