Chicken Spaghetti
Published Jan. 17, 2024
- Total Time
- 1 hour 50 minutes
- Prep Time
- 15 minutes
- Cook Time
- 1 hour 35 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 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)
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.
Powered by
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 3
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.
- 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.
Private Notes
Comments
Cook the spaghetti noodles in chicken broth and then use a cup of that where indicated in the recipe. Elevates the flavor ten-fold
Add sour cream to this. It makes the dis so creamy and smooth and delicious.
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!
This is delicious. Made it today as the weather is getting colder and wanted something comforting. I took another commenters suggestion and cooked the spaghetti in chicken broth.
How many cups is one pound of cooked chicken?
Halved proportions, used Pomi chopped tomatoes with about 1/4 tsp red pepper flakes. Otherwise made pretty true to the recipe, very satisfying and reminiscent of what my mother put on the table in the 1950’s in central Oklahoma which is not a bad thing at all. In fact, I loved it and will make again when comfort food is needed and leftover roast chicken cries out for adding to a worthy entreé.