By Naz Deravian
Published Jan. 17, 2024
- Total Time
- 1 hour 50 minutes
- Prep Time
- 15 minutes
- Cook Time
- 1 hour 35 minutes
- Rating
- 4(441)
- Notes
- Read community notes
This comforting casserole is a staple at picnics and potlucks across the American South, and it’s no wonder why. Creamy, cheesy noodles are tossed with tender bits of chicken, tomatoes and chiles, then topped with even more cheese and baked until bubbly. There have been many iterations of this dish over the years: Some recipes call for Velveeta and condensed cream of mushroom soup, while Craig Claiborne’s childhood recipe calls for a quarter pound of ground beef and pork in addition to a whole chicken. In this version, a flavorful combination of Cheddar and Parmesan are used, and milk and chicken stock thickened with a roux stand in for the canned soup. Feel free to use whatever kind of cooked chicken you like — leftover roast chicken, rotisserie chicken or a couple chicken breasts you baked just for the occasion. Chicken spaghetti is the perfect casserole to prepare ahead of time and freeze, making it ideal for large gatherings or for stocking a loved one’s freezer (see Tip).
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Ingredients
Yield:6 servings
- Kosher salt (such as Diamond Crystal)
- Black pepper
- 8ounces spaghetti, broken into thirds
- 4tablespoons unsalted butter, plus more for greasing
- 1small yellow onion, finely chopped
- 4ounces white button mushrooms, finely chopped
- 2celery stalks, finely chopped
- 1medium green bell pepper, finely chopped
- 2garlic cloves, minced
- ¼cup all-purpose flour
- 1cup milk
- 1cup low-sodium chicken stock or broth
- ¼teaspoon onion powder
- ¼teaspoon garlic powder
- 2(10-ounce) cans diced tomatoes with green chiles, drained
- 1pound cooked chicken, chopped or shredded
- 2cups (8 ounces) shredded Cheddar
- 1cup (3 ounces) shredded or grated Parmesan
- Hot sauce, to taste (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
628 calories; 31 grams fat; 16 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 42 grams protein; 980 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat the oven to 350 degrees with the rack in the center position. Butter a 9-by-13-inch casserole dish. Bring a large pot of well salted water to a boil. Add the spaghetti and cook until just shy of al dente, about 9 minutes. Drain and transfer to a large mixing bowl.
Step
2
Meanwhile, in a large pan, melt the butter over medium heat. Add the onion, mushrooms, celery and bell pepper. Cook, stirring occasionally, until softened, 10 to 12 minutes. Add the garlic, season with salt and pepper, and cook, stirring occasionally, for 2 minutes. Stir in 2 tablespoons of the flour until smooth; repeat with the remaining flour, continuously stirring until the flour releases a nutty aroma, about 2 minutes.
Step
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Slowly pour in the milk, ¼ cup at a time, stirring continuously so there are no lumps. Slowly pour in the chicken stock, stirring continuously. Add the onion powder, garlic powder, 1 teaspoon salt and ½ teaspoon black pepper. Stir continuously, until thickened, about 5 minutes. Stir in the tomatoes, taste for seasoning and remove from the heat.
Step
4
Add the saucy vegetable mixture, chicken, 1 cup of the Cheddar and the Parmesan to the spaghetti and toss well to combine. Taste, adjust seasoning, and add hot sauce, if you like. Transfer the spaghetti mixture to the prepared casserole dish, spreading it out evenly and topping with the remaining Cheddar. Bake, uncovered, until the cheese melts and the casserole is bubbling, about 40 minutes. Remove from the oven and let cool for 5 minutes before serving.
Tip
- To freeze the entire casserole, prepare and assemble in a freezer- and oven-safe casserole dish up to the point of baking. Cool to room temperature, cover with foil and freeze for up to 3 months. Remove cover and bake until warmed through and bubbling, about 45 minutes.
Ratings
4
out of 5
441
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Cooking Notes
LC
Cook the spaghetti noodles in chicken broth and then use a cup of that where indicated in the recipe. Elevates the flavor ten-fold
Cindy
Add sour cream to this. It makes the dis so creamy and smooth and delicious.
MamaDoc
Funny, isn't it, how ingredients like onion or garlic POWDER is central to everyday cooking from the Fifties and Sixties. I'm cooking and freezing flat in two-person seal-a-meal servings for easy entree. Thaw in cool water, put in ovenproof dish, top with cheese and heat up good memories. Bring on the Jello Salad!
YouCanChange
I used to love the chicken spaghetti at Chickalini’s!
Jan
I was not expecting this to be so yummy! Husband requested so I made it and it really is so satisfying. My only adjustments were doubling the garlic and using fresh chopped tomatoes plus Hatch canned chilies
A reader
We made this with taco flavored corn chips instead of the spaghetti and called it Ranch Hand Chicken casserole. Plain corn chips can be used for a less spicy dish.
Ally
Hi! Not sure where you live or whether they were just sold out, but look for the brand Ro-Tel. They come in 10 oz cans, and usually they're in the Tex-Mex aisle or wherever the refried beans are.
JeanAnouilh
This is very similar to a chicken tetrazzini recipe I've made for years (and my mother before me). Main difference is I don't use tomatoes and green chiles (but I'll try that next time) and I use a jar of Alfredo sauce instead of the roux (or cream of mushroom soup). One trick I learned from my mom: Boil the chicken until the meat is falling off the bone. Use the chicken in the recipe, but cook the pasta in the water/broth left in the pot. Don't skim off the fat!
IUsedtoBeOne
People can change.
Chrishpl
Changed a bit to account for what I had (or didn't have): used whole-wheat spaghetti; no Parmesan; added a small can of chilis along with plain diced tomatoes, one-half a pound of chicken, and a really big handful of spinach, roughly chopped. My son loved it but thought was hot (so won't use them next time). I'd likely add a little bit more spaghetti and even more spinach. I might try it with the Parmesan, although it was still tasty without it. Chop veggies on weekend to save time.
JBK
Cut the recipe in half. Makes a huge amount!
Marcy
We used to call this Chickenetti and it was the most popular dish served by my high school lunch ladies
stacia
I used Ro-Tel diced tomatoes with Hatch chilies - just the right amount of heat.
SemiPro
I cooked the spaghetti for only 5-6 min and didn't change anything else. Air fryer chicken for 15min with olive oil, rosemary, salt, garlic powder & pepper... delicious!
Ellen
Easy and very good. I also cut the recipe in half. Will add it to our regular rotation.
ProSkeptic
Sort of a down home version of Chicken Tetrazzini (which I love!), and does very well for leftovers. I made it with spinach spaghetti for extra color.
captcook
It was just okay in my opinion. Would not make it again.
Susan
Made this tonight and it is definitely a keeper. Takes a bit to get everything prepped but worth it. I don't like green bell pepper (unless in the Louisiana Trinity) and am not a fan of canned diced tomatoes. So I cut up a can of whole tomatoes and roasted a poblano and used that. I didn't use onion or garlic powder but added extra fresh onion and garlic. Everything came together very nicely and my family loved it! I made a half recipe and it made enough for three adults with leftovers!
Eleanor
i made this last night and everyone enjoyed and said they would eat it again. My only "note to self" was that it could have been a little juicier. Perhaps next time, a little more stock or broth, or use the liquid from one of the cans of tomatoes. But do make and enjoy!
Bonni P
Loved this dish! My partner loved it too. Will be making this again, for sure. Used just one can of tomatoes with chilies and one can of fire roasted tomatoes because my partner doesn’t like things too spicy.
John M.
Very good! I cut the recipe in half and used an 8" sq. glass baking dish. Used about 1 lb. of rotisserie chicken (didn't halve *that* amount!), 2 tbsp. sour cream and added panko on top of the cheese. Thanks, Mr. Deravian and helpful commenters.
Maria
Made this pretty much as written. Family liked it and it took more like 1 hour 10 minutes total.
New England Katie
Yum! Used supermarket rotisserie chicken. Penne is what I had. Added sour cream per suggestion. Topped with panel instead of more cheese. Delish and a big hit!
Toasted Sandwich
For canned tomatoes use 1-14.5 oz with green chili and 1-14.5 fire roasted. Be very generous with cheese. Undercook the spaghetti because there will be plenty of liquid in the sauce to finish cooking; add a slight amount more pasta; add in jar diced red pepper; 1/2 diced jalapeno
Toasted Sandwich
Celery salt; use sour cream instead of milk
S.bell
Hello! This part of the ingredients list is confusing, as 1 cup is 8oz. Please clarify! 2cups (8 ounces) shredded Cheddar1cup (3 ounces) shredded or grated Parmesan
John M.
"With semi-hard cheeses like cheddar, 1 cup is equivalent to 4 ounces."https://www.wisconsincheese.com/the-cheese-life/article/53/how-to-measure-cheese
John M.
For semi-hard cheeses like cheddar, 1 cup is equivalent to 4 ounces.
lesjobry
If one doesn't have a kitchen scale, approx. how many cups is a pound of chicken, diced or shredded?
Katie in New England
Added the sour cream 2 tbsp as suggested. Topped with panko instead of more cheese before baking. Huge hit! Family ate every scrap. Yum!
Mrs. Irish
I was looking for a recipe to use up my rotisserie chicken and was not expecting this to be so delicious. This is one of those casseroles where I could just stand over the baking dish with my fork and finish it all kind of good. The tomato and green chilies are the key. I cooked the recipe as written and used 1% milk. I would make this for company in a heartbeat!
conor
Whole wheat spaghetti works wonderfully here.
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