Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This chicken spaghetti casserole has a super-creamy sauce that coats pasta, chicken and a generous serving of veggies. Panko gives this family-friendly casserole a bit of crunch on top. Be sure to let it rest for 20 minutes after coming out of the oven. This allows the casserole to cool and also set up nicely before serving.

EatingWell.com, September 2022

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Credit: Photographer: Victor Protasio, Food Stylist Karen Rankin

Recipe Summary

active:
30 mins
total:
1 hr 15 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a Dutch oven filled with water to a boil over high heat. Add pasta and cook according to package directions; drain. 

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  • Preheat oven to 350°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

  • Heat 1 tablespoon oil in the Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 3 minutes. Add bell pepper; cook, stirring occasionally, until softened, about 2 minutes. Transfer the vegetable mixture to a plate. Do not wipe the pot clean.

  • Heat 1 tablespoon oil in the Dutch oven over medium-high heat. Add mushrooms; cook, stirring occasionally, until the mushrooms are browned on the edges and have released their water, 5 to 8 minutes. Return the onion and bell pepper to the pot. Stir in broth, soup, mayonnaise, Cheddar, fontina, hot sauce, 1/4 teaspoon paprika and pepper. Remove from heat; add chicken and the spaghetti, stirring until just combined. Pour the mixture into the prepared baking dish.

  • Combine panko and the remaining 1 tablespoon oil and 1/4 teaspoon paprika in a small bowl. Sprinkle evenly over the casserole. Bake until bubbling on the edges, about 30 minutes. Let stand for 15 to 20 minutes before serving.

To make ahead

Prepare through Step 4; cover and refrigerate for up to 3 days. Prior to baking, let stand at room temperature for 30 minutes. Uncover, top with panko mixture and bake until bubbling on the edges 30 to 35 minutes. Let stand for 15 to 20 minutes before serving.

Nutrition Facts

about 1 cup
470 calories; protein 26g; carbohydrates 32g; dietary fiber 4g; sugars 4g; fat 27g; saturated fat 6g; mono fat 9g; poly fat 10g; cholesterol 66mg; vitamin a iu 811IU; vitamin b3 niacin 11mg; vitamin b12 1mcg; vitamin c 26mg; vitamin d iu 8IU; vitamin e iu 3IU; folate 47mg; vitamin k 32mg; sodium 470mg; calcium 121mg; iron 2mg; magnesium 62mg; phosphorus 347mg; potassium 632mg; zinc 2mg; omega 3 fatty acid 1g; omega 6 fatty acid 9g; niacin equivalents 16mg; selenium 47mcg.
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