Chicken and Spaghetti Noodle Casserole
Indulge in comfort food bliss with this Chicken and Spaghetti Noodle Casserole, a hearty and flavorful dinner that's perfect for busy weeknights or cozy family meals. This creamy baked casserole combines tender shredded chicken, al dente spaghetti noodles, and a rich homemade sauce made with chicken broth, milk, and cream of mushroom soup, creating layers of irresistible flavor. Enhanced with diced tomatoes, buttery sautéed onions, and just the right touch of garlic, this dish is topped with a golden, bubbly blend of cheddar and mozzarella cheese for the ultimate cheesy delight. Ready in just an hour, this easy-to-make dish will have everyone coming back for seconds. Serve it hot and garnished with fresh parsley for an extra pop of color and flavor!
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Recipe Information
Ingredients
- 12 oz spaghetti noodles
- 2 pieces boneless, skinless chicken breasts
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 10.5 oz cream of mushroom soup
- 14.5 oz diced tomatoes
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 medium onion, diced
- 2 pieces garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 1 tbsp parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the spaghetti noodles according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Season chicken breasts with half of the salt, pepper, and paprika. Cook until both sides are golden brown and the chicken is cooked through, about 5-7 minutes per side. Remove the chicken from the skillet, shred it with two forks, and set aside.
In the same skillet, melt the butter over medium heat. Add the diced onion and minced garlic, cooking until softened, about 3-4 minutes.
Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to create a roux.
Slowly whisk in the chicken broth and milk, stirring until the mixture thickens, about 2-3 minutes.
Stir in the cream of mushroom soup and diced tomatoes (with their liquid). Simmer for 3 minutes, then add the shredded chicken. Mix until combined and heated through.
In a large mixing bowl, combine the cooked spaghetti noodles, the chicken mixture, 1 cup of shredded cheddar cheese, and half of the mozzarella cheese. Stir until evenly mixed.
Grease a 9x13-inch baking dish. Pour the mixture into the dish and spread it out evenly.
Top the casserole with the remaining cheddar and mozzarella cheeses.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole cool for 5 minutes. Garnish with chopped parsley if desired before serving.
Nutrition Facts
Calories |
3902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.1 g | 219% | |
| Saturated Fat | 88.7 g | 444% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 7608 mg | 331% | |
| Total Carbohydrate | 336.6 g | 122% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 47.9 g | ||
| Protein | 263.6 g | 527% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 3256 mg | 250% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3788 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
