Chicken Spaghetti, the famed casserole quite popular during the 60s and 70s, is undeniably a big batch of comfort. And what’s not to love? Thin strands of pasta cooked in a rich chicken stock then toss with a medley of vegetables and chunks of chicken all wrapped in a creamy, cheesy sauce.
Like so many heirloom recipes there are dozens of versions of this dish. This one takes us down a classic road minus the boxed orange cheese. It starts with spaghetti, that classic pasta shape and joins forces with sautéed sweet onions, both red and green bell peppers and fresh mushrooms. The sauce is made rich with half and half and lots of cheese then tossed with fresh tomatoes and chunks of roasted chicken. And for a shortcut, grab a roasted chicken from your favorite food market.
There’s a slight twist on cooking the pasta. Instead of a pot of boiling salted water it’s cooked in a small amount of chicken stock, adding richness and more chicken flavor to the casserole.
Use your favorite cheese or a blend – cheddar, fontina, Jarlsberg – or yes, even that cheese in the yellow box if you like!
It’s hot, creamy and will wrap you in comfort!
Chicken Spaghetti
6 to 7 cups chicken stock
3 teaspoons kosher salt, divided
1 pound spaghetti
4 tablespoons butter
2 tablespoons olive oil
1-¾ cup chopped sweet onion, about 1 medium onion
¾ cup chopped red bell pepper, about ½ large pepper
¾ cup chopped green bell pepper, about ½ large pepper
3 cups sliced button mushrooms, one 8-ounce package
½ teaspoon freshly cracked black pepper
4 tablespoons flour
¼ to ½ teaspoon red pepper flakes
1 cup half and half
2 cups chopped fresh tomatoes or 1 can chopped tomatoes, 15-ounces
2-½ cups shredded cheese, white cheddar, fontina or your favorite – one 8-ounce block, divided
3 cups shredded chicken from 1 roasted chicken
Pour 6 cups of the chicken stock along with 2 teaspoons of the kosher salt into a large stockpot and bring it to a boil over medium heat. Add the spaghetti and the remaining stock if needed to just cover the pasta. Cook for 12 to 14 minutes or until just tender, stirring occasionally.
While the stock comes to a boil, start the sauce by melting the butter with the olive oil in a separate stockpot or deep pan over medium heat. Add the chopped onions, bell peppers and mushrooms; season with the black pepper.
Cook, stirring occasionally until the vegetables are tender, about 10 to 12 minutes. Toss in the flour, ½ teaspoon of the remaining kosher salt and the red pepper flakes then stir to coat the vegetables. Continue cooking for about 3 minutes.
Stir in the half and half and cook for about 2 to 3 minutes to thicken slightly. Check for seasoning and add the remaining ½ teaspoon of kosher salt if needed.
Combine the sauce with the pasta and chicken stock along with the chopped tomatoes.
Remove the pan from the heat and stir in 1-½ cups of the shredded cheese and the chicken.
Pour the pasta into a large baking dish that has been coated with a cooking spray. Sprinkle the remaining cheese over the top.
Loosely cover the dish with foil and bake in a 350-degree for about 20 to 30 minutes or until hot and the cheese has melted.
Serves about 6 to 8.
Chicken Spaghetti
Equipment
- Two stockpots
- Large baking dish
Ingredients
- 6 to 7 cups chicken stock
- 3 teaspoons kosher salt, divided
- 1 pound spaghetti
- 4 tablespoons butter
- 2 tablespoon olive oil
- 1-¾ cup chopped sweet onion, about 1 medium onion
- ¾ cup chopped red bell pepper, about ½ large pepper
- ¾ cup chopped green bell pepper, about ½ large pepper
- 3 cups sliced button mushrooms, one 8-ounce package
- ½ teaspoon freshly cracked black pepper
- 4 tablespoons flour
- ¼ to ½ teaspoon red pepper flakes
- 1 cup half and half
- 2 cups chopped fresh tomatoes or 1 can chopped tomatoes, 15-ounces
- 2-½ cups shredded cheese, white cheddar, fontina or your favorite, one 8-ounce block, divided
- 3 cups shredded chicken, from 1 roasted chicken
Instructions
- Pour 6 cups of the chicken stock along with 2 teaspoons of the kosher salt into a large stockpot and bring it to a boil over medium heat. Add the spaghetti and the remaining stock if needed to just cover the pasta.
- Cook for 12 to 14 minutes or until just tender, stirring occasionally.
- While the stock comes to a boil start the sauce by melting the butter with the olive oil in a separate stockpot or deep pan over medium heat. Add the chopped onions, bell peppers, mushrooms and season with the black pepper.
- Cook, stirring occasionally until the vegetables are tender, about 10 to 12 minutes.
- Toss in the flour, ½ teaspoon of the remaining kosher salt and the red pepper flakes then stir to coat the vegetables. Continue cooking for about 3 minutes.
- Stir in the half and half and cook for about 2 to 3 minutes to thicken slightly. Check for seasoning and add the remaining ½ teaspoon of kosher salt if needed. Combine the sauce with the pasta and chicken stock along with the chopped tomatoes.
- Remove the pan from the heat and stir in 1-½ cups of the shredded cheese and the chicken.
- Pour the pasta into a large baking dish that has been coated with a cooking spray. Sprinkle the remaining cheese over the top.
- Loosely cover the dish with foil and bake in a 350-degree for about 20 to 30 minutes or until hot and the cheese has melted.
