Chicken Spaghetti Casserole
Chicken spaghetti casserole made with tender chicken, spaghetti, tomatoes, peppers, Velveeta, and cheddar cheese baked until hot and bubbly.
Servings: 8 servings
Calories: 462kcal
Ingredients
- 1 ½ pounds chicken breasts
- 2 teaspoons kosher salt divided
- ½ teaspoon coarse ground black pepper
- 1 ½ teaspoons Italian seasoning
- 1 tablespoon + 1 ½ teaspoons olive oil
- ½ cup small diced yellow onion
- ½ cup small diced green bell pepper
- 3 garlic cloves minced
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon no-salt Cajun seasoning
- ½ cup white wine
- ½ cup chicken stock
- 1 ½ teaspoons Worcestershire sauce
- 8 ounces Velveeta cut into cubes
- 1 10- ounce can condensed cream of mushroom soup
- 1 cup canned petite diced tomatoes
- ½ cup grated Parmesan divided
- 2 tablespoons minced fresh Italian parsley divided
- 8 ounces spaghetti cooked
- 1 ½ cups shredded sharp cheddar
Instructions
- Preheat the oven to 375°F and place a rack in the top third position. Prepare a 13x9-inch pan by spraying the bottom and sides with nonstick spray.
- Season both sides of chicken breasts with 1 ½ teaspoon salt, pepper, and Italian seasoning.
- In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat, and when hot, add seasoned chicken breasts. Cook for 5 minutes on one side, until browned, then flip and continue to cook until an inserted digital thermometer reads 160°F, about 3-4 more minutes. Remove from the heat and set aside on a cutting board.
- Add remaining 1 ½ teaspoons oil along with the onion and bell pepper, season with remaining salt, and continue cooking on medium heat until vegetables are translucent and just start to brown around the edges, about 5 minutes. Add in garlic, garlic powder, onion powder, and Cajun seasoning, and cook until fragrant, about 1 minute more.
- Pour in the wine, chicken stock, and Worcestershire sauce. Let come to a vigorous simmer and allow to cook until reduced by one-third, about 5 minutes.
- While cooking, use a fork to shred the cooked chicken breasts.
- Once the liquid is reduced, reduce heat to medium low and stir in Velveeta and soup until smooth, about 3 minutes.
- Pour in tomatoes, ¼ cup Parmesan, 1 tablespoon parsley, and shredded chicken. Mix well.
- Place half your spaghetti in your prepared pan, then pour half of the sauce on top. Mix together gently with tongs. Repeat with the remaining spaghetti and sauce, then top with remaining Parmesan and cheddar.
- Place in the oven and bake for 15-20 minutes, until the cheese is fully melted and bubbly around the edges.
- Remove from the oven, top with remaining parsley, let sit for 5 minutes, then serve immediately.
Notes
How to Store
- Fridge: Let the casserole cool completely, then cover it tightly or transfer to an airtight container. It will keep well in the fridge for up to 4 days.
- Freezer: Wrap the whole dish or individual portions tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat individual portions in the microwave until warmed through, or pop the whole dish in a 350°F oven, covered with foil, until hot. If it looks a little dry, add a small splash of chicken stock or milk.
Nutrition
Calories: 462kcal | Carbohydrates: 34g | Protein: 37g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 1709mg | Potassium: 731mg | Fiber: 2g | Sugar: 6g | Vitamin A: 886IU | Vitamin C: 14mg | Calcium: 408mg | Iron: 2mg