Chicken Spaghetti Casserole Bake
Creamy, cheesy, and loaded with comforting flavors, this Chicken Spaghetti Casserole Bake is the ultimate one-dish meal to satisfy your cravings. Tender spaghetti is mixed with juicy shredded chicken, a velvety homemade sauce infused with zesty diced tomatoes and green chilies, and plenty of gooey cheddar and mozzarella cheese. Baked to golden perfection, this casserole promises a crispy cheesy topping while staying luscious and creamy underneath. Quick to prep and big on flavor, this family-friendly recipe is perfect for busy weeknights or as a crowd-pleasing dinner. Serve it with a crisp green salad or garlic bread for a complete and irresistible meal.
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Recipe Information
Ingredients
- 12 ounces Spaghetti
- 3 cups Cooked shredded chicken
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Milk
- 4 ounces Cream cheese, softened
- 1 can (10 ounces) Diced tomatoes with green chilies (e.g., Rotel), undrained
- 2 cups Shredded cheddar cheese
- 1 cup Shredded mozzarella cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Vegetable or olive oil (for greasing the baking dish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with vegetable or olive oil.
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk continuously for 1-2 minutes to form a roux.
Slowly pour in the chicken broth and milk, whisking constantly to avoid lumps. Cook until the mixture has thickened, about 3-4 minutes.
Add the cream cheese to the saucepan and stir until melted and smooth.
Stir in the diced tomatoes with green chilies, garlic powder, onion powder, salt, and black pepper. Simmer for 2-3 minutes to combine the flavors.
In a large mixing bowl, combine the cooked spaghetti, shredded chicken, sauce mixture, and 1 cup of shredded cheddar cheese. Toss until evenly coated.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
Sprinkle the remaining shredded cheddar cheese and mozzarella cheese evenly over the top.
Bake in the preheated oven for 25-30 minutes, or until the cheese on top is bubbly and golden brown.
Allow the casserole to cool for 5 minutes before serving. Garnish with fresh parsley, if desired. Enjoy!
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1218 mg | 53% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 4.7 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 508 mg | 39% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 562 mg | 12% | |
*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.
