Chicken Spaghetti

Indulge in this delightful Chicken Spaghetti, a belly-warming baked casserole that’s easy to whip up for a quick weeknight dinner. This is the ultimate comfort food!

Ingredients

For the Topping

• 2 cups breadcrumbs or crushed crackers
• 2 tablespoons unsalted butter melted (¼ stick)
• ¼ teaspoon dried basil
• ¼ teaspoon kosher salt
• ¾ cup shredded cheese such as Cheddar, Mexican, Gruyere or a blend

For the Casserole

• 2 tablespoons olive oil
• ½ yellow onion finely diced
• 2 cloves garlic minced
• 32 ounces chicken broth or stock (1 carton)
• 1¾ cups water
• 1½ teaspoons kosher salt
• ½ teaspoon ground black pepper
• 16 ounces dry spaghetti broken into thirds (1 box)
• 2 tablespoons chopped fresh basil plus more for garnish
• 10 ounces diced tomatoes and green chilies (1 can)
• 10 ounces cream of mushroom soup (1 can)
• 4 cups shredded cooked chicken rotisserie is fine
• 1¼ cup shredded cheese such as Cheddar, Mexican, Gruyere or a blend

Recommended Equipment

• 9×13 Baking Pan
• Dutch Oven

Instructions

1. Adjust oven rack to middle position and preheat oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray.
2. Prepare the crumb topping: Mix together all ingredients in a small bowl until well-combined. Set aside.2 cups breadcrumbs,2 tablespoons unsalted butter,¼ teaspoon dried basil,¼ teaspoon kosher salt,¾ cup shredded cheese
3. Add the oil and onion to a large Dutch oven. Set the pot over medium heat and sauté, stirring occasionally, until the onion is translucent and has softened.2 tablespoons olive oil,½ yellow onion
4. Add the minced garlic and cook for an additional 30 seconds, stirring often.2 cloves garlic
5. Add the chicken broth and deglaze (click for how-to) the pan.32 ounces chicken broth or stock
6. Add the water, salt, pepper, stir and bring to a boil.1¾ cups water,1½ teaspoons kosher salt,½ teaspoon ground black pepper
7. Add the dry spaghetti (broken into thirds), reduce the heat to medium-low, and cook the spaghetti to al dente (according to package directions).16 ounces dry spaghetti
8. Add the basil, tomatoes, cream of mushroom soup, chicken, and 1¼ cups cheese.2 tablespoons chopped fresh basil,10 ounces diced tomatoes and green chilies,10 ounces cream of mushroom soup,4 cups shredded cooked chicken,1¼ cup shredded cheese
9. Bring the mixture just to a low boil and remove it from the heat.
10. Pour the chicken spaghetti into the prepared baking pan and sprinkle the topping mixture evenly over the top.
11. Bake at 350°F for 30-40 minutes, or until hot throughout and cheese is melted. If the cheese is browning too quickly, tent with sprayed aluminum foil.
12. Transfer the pan to a cooling rack and let rest for 5 minutes before serving.
13. Garnish with fresh chopped basil if desired.