Can I make Chicken Spaghetti Casserole ahead of time?

Yes. Assemble the casserole through the step of combining the pasta, chicken, and sauce. Transfer it to the baking dish, let it cool, cover it tightly, and refrigerate it for up to 24 hours. Add the mozzarella shortly before baking. Bake the chilled casserole covered for about 15 minutes, then uncover it and continue baking until the center reaches 165°F.

Can I use rotisserie chicken instead of chicken breasts?

Yes. Use about 3 cups of shredded or diced rotisserie chicken. Skip the chicken seasoning and searing steps, then begin by cooking the onion and garlic in butter. Stir the cooked chicken into the sauce with the tomatoes before adding the spaghetti. Taste the sauce before adding extra salt because rotisserie chicken may already contain plenty of seasoning.

What can I substitute for Rotel tomatoes?

Use one 10-ounce can of diced tomatoes with about 2 tablespoons of finely chopped green chilies. For a milder casserole, use petite diced tomatoes and omit the chilies. Drain most of the tomato liquid before adding it to the sauce, but reserve a small amount in case the sauce needs thinning.

Chicken Spaghetti Casserole: 7 Easy Dinner Secrets

Name: Chicken Spaghetti Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 small boneless, skinless chicken breasts; 2 teaspoons Italian seasoning; Salt and black pepper, to taste; 2 tablespoons olive oil; 4 tablespoons butter; 1 small yellow onion, diced; 3 garlic cloves, minced; 4 tablespoons all-purpose flour; 1 1/2 cups chicken broth; 3/4 cup milk; 4 ounces cream cheese, softened; 1 cup cheddar cheese, shredded; 10 ounces diced tomatoes with green chilies, mostly drained; 8 ounces thin spaghetti; 1 cup mozzarella cheese, shredded; Red pepper flakes, optional; Fresh parsley, chopped, optional

Description

Creamy Chicken Spaghetti Casserole made with seasoned chicken, thin spaghetti, Rotel tomatoes, and a homemade three-cheese sauce. This comforting family dinner comes together in 55 minutes.

Ingredients

2 small boneless, skinless chicken breasts
2 teaspoons Italian seasoning
Salt and black pepper, to taste
2 tablespoons olive oil
4 tablespoons butter
1 small yellow onion, diced
3 garlic cloves, minced
4 tablespoons all-purpose flour
1 1/2 cups chicken broth
3/4 cup milk
4 ounces cream cheese, softened
1 cup cheddar cheese, shredded
10 ounces diced tomatoes with green chilies, mostly drained
8 ounces thin spaghetti
1 cup mozzarella cheese, shredded
Red pepper flakes, optional
Fresh parsley, chopped, optional

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F and lightly grease a 9-by-13-inch casserole dish if needed.
Slice each chicken breast lengthwise into two thin cutlets. Pat them dry and season with Italian seasoning, salt, and black pepper.
Heat the olive oil in a large oven-safe pot over medium-high heat.
Cook the chicken for 5 to 6 minutes per side, or until the thickest part reaches 165°F.
Transfer the chicken to a plate, let it rest, and cut it into bite-size pieces.
Bring a large pot of salted water to a boil and cook the thin spaghetti until al dente according to the package directions.
Drain the spaghetti well and set it aside.
Reduce the heat under the chicken pot to medium-low and melt the butter.
Scrape the browned chicken bits from the bottom of the pot.
Add the diced onion and cook for about 4 minutes, until softened.
Add the minced garlic and cook for 1 minute.
Sprinkle the flour over the onions, stir thoroughly, and cook for 2 minutes.
Slowly add the chicken broth in small splashes while whisking after each addition.
Gradually whisk in the milk until the sauce is smooth.
Let the sauce simmer gently until it begins to thicken.
Add the softened cream cheese and stir continuously until completely melted and smooth.
Reduce the heat to low and stir in the shredded cheddar cheese until melted.
Add the drained tomatoes, diced chicken, and cooked spaghetti.
Toss gently until the sauce evenly coats the chicken and pasta.
Transfer the mixture to the prepared casserole dish if the pot is not oven-safe.
Sprinkle the mozzarella cheese evenly over the top.
Bake uncovered for 15 minutes.
Broil at 475°F for 1 to 2 minutes for a lightly browned top, watching closely.
Let the casserole rest for 5 minutes, then garnish with parsley and red pepper flakes before serving.

Notes

Cook the spaghetti only until al dente because it continues cooking in the oven.
Use softened cream cheese so it melts smoothly into the sauce.
Shred the cheddar and mozzarella from blocks for the creamiest texture.
About 3 cups of shredded rotisserie chicken may replace the chicken breasts.
Drain most of the tomato liquid, but reserve a small amount in case the sauce needs thinning.
For a milder casserole, use mild diced tomatoes with green chilies and omit the red pepper flakes.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat leftovers with a small splash of milk or chicken broth to loosen the sauce.
Nutrition values are estimated per serving.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/6 of casserole
Calories: 590
Sugar: 7
Sodium: 760
Fat: 32
Saturated Fat: 16
Unsaturated Fat: 14
Trans Fat: 0
Carbohydrates: 43
Fiber: 3
Protein: 36
Cholesterol: 125