When you need an easy meal idea that the whole family will enjoy, or meals in the freezer for lazy days, this baked chicken spaghetti is perfect. Add in some colorful vegetables and condensed chicken or mushroom soup for the ultimate crowd pleasing comfort food!
1poundskinless boneless chicken thighsBuy ready chopped, or chop into small(ish) pieces.
1onionLarge, chopped.
3peppers(bell peppers/capsicum) 1 red, 1 green, 1 yellow, if possible! Chop into small pieces.
½poundmushroomsBrown mushrooms, cremini mushrooms, or perhaps a selection including shiitake or porcini mushrooms. Even white button mushrooms are fine.
1poundspaghettiBroken up into pieces (about 2 to 3 inches long).
1tablespoondried Italian herbsOr any dried herbs. Or 3 tablespoons fresh herbs.
½teaspoonground pepperto taste (either white or black)
2canscondensed chicken soup(Or condensed mushroom soup, or a combination of chicken and mushroom) I usually use Campbell’s, but any brand will work (two 10 oz. cans).
2cupschicken broth(stock)
3cupscheddar cheeseGrated (Add an extra cup if you like).
Heat a tablespoon of the oil in a very large pan and stir fry the chicken pieces until totally white and cooked through (around 4 or 5 minutes). Remove to a plate (along with any juices) and set aside.
Add a little more oil to the pan and cook the peppers and onions together until softened (about 5 minutes). Add the mushrooms and cook for a few more minutes until the mushrooms have started to break down. Add the herbs and pepper and stir for a minute or so longer.
1 onion, 3 peppers, ½ pound mushrooms, 1 tablespoon dried Italian herbs, ½ teaspoon ground pepper
Meanwhile, cook the spaghetti pieces in boiling salted water in a very large saucepan for a few minutes less than it says on the packet or until very al dente (around 6 minutes for regular spaghetti - don’t overcook as it’s going to be cooked again in the oven). Drain, empty back into the saucepan, add a drizzle of oil to stop the spaghetti sticking and put on the lid.
1 pound spaghetti
Pre-heat the oven to 375F/190C.
Add the the spaghetti into the large pan with the vegetables. Then add the cooked chicken and any juices, soup, broth/stock, and 1 cup of the cheese. Combine well with 2 wooden spoons.
Spoon the mixture into your baking dish or dishes (see notes for suitable sizes to use) and top with the remaining 2-3 cups of cheese. At this point you can choose to freeze all or some of the casserole if you like (see notes for instructions).
Bake for 30 to 40 minutes or until golden and bubbling on top, then serve with garlic bread and salad or vegetables (if you like).
garlic bread and crisp salad, or vegetables
Notes
Adapted from Pioneer Woman’s 2007 recipe for chicken spaghetti.Freezing instructions: To freeze, pour the chicken spaghetti into baking dishes or disposable foil trays (see size suggestions below). Then sprinkle over the cheese, cover and freeze. I always write what it is, the date I made it and the cooking instructions on the top of the dish/tray. I usually defrost in the fridge overnight, then cook as normal. However, you can cook straight from frozen if you prefer. Simply add on about 20 minutes to the cooking time.Chicken: I like chicken thigh (ready chopped) since it stays moist and tender, but you can use chicken breast instead if you like. Also feel free to use cooked chicken instead, such as shredded rotisserie chicken (this recipe is for the air fryer). Or what about leftover Christmas turkey? 2 to 2½ cups is about the right amount. Just add the chicken to the cooked spaghetti along with everything else. I would only recommend using cooked chicken, however, if you're going to cook and eat the chicken pasta bake immediately.Condensed soup: I recommend using either condensed mushroom soup, condensed chicken soup, or a mixture of the two. I suggest 2 x 10 ounce (285 grams) cans. If the cans are slightly larger where you live, that's fine. It's no problem to add slightly more soup to the recipe.Suitable baking dish sizes to serve: 8 people:9 x 13 inches 4 people:6 x 9 inches (or equivalent) 2 people: 5.5 x 7.5 inches (or equivalent – this is the size of the disposable foil trays I use for my batch freezer meals for two!)If you don't have a cooking pan large enough to combine all the cooked ingredients in, combine them in a very large bowl instead before assembling the casserole in a baking dish (or baking dishes!). To reheat: Baked cheesy chicken spaghetti reheats really well. I usually reheat individual portions in the microwave. Just cover and reheat on 80% power for 2 to 3 minutes until piping hot again.Serving suggestions: I like to serve this casserole with a very simple and healthy side such as a fresh green salad (try Greek lettuce salad) or vegetables such as frozen sautéed green beans, pan-fried asparagus or even just frozen peas. Variations: Why not make your spaghetti casserole with leftover Thanksgiving or Christmas turkey, or use canned tuna instead of chicken? Also consider adding more vegetables, or jarred marinated vegetables such as artichokes, sundried tomatoes, capers or olives.