Chicken Spaghetti Casserole
This classic casserole dish combines the flavors of chicken, pasta, and vegetables, making it a comforting and satisfying meal.
This classic casserole dish combines the flavors of chicken, pasta, and vegetables, making it a comforting and satisfying meal.
- Carbohydrate 15.3194245610134 g
- Cholesterol 46.2 mg
- Fat 14.7740445846818 g
- Fiber 0.791725106273403 g
- Protein 12.9381915278261 g
- Saturated Fat 9.31621721960398 g
- Serving Size 1 1 Serving (121g)
- Sodium 286.695671169667 mg
- Sugar 14.52769945474 g
- Trans Fat 0.816896777657504 g
- Calories 249 calories
Step-by-step
- Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.
Golden melted cheddar forms a bubbling crust over tender strands of pasta, sealing in the savory aromatics of baked onion, bell pepper, and seasoned poultry. When adapting this dish for gluten-free diets, choose a sturdy brown rice or corn-based spaghetti that holds its shape during the initial boiling stage without turning mushy inside the 9x13 inch baking dish. Dairy-free alternatives require careful selection, as standard plant-based cheeses often lack the melting properties needed to create that characteristic top layer at 350 degrees F. White wine introduces acidity that cuts through the rich cream of mushroom base, though chicken broth or dry vermouth serve as reliable substitutes if alcohol is omitted from the kitchen.
Stirring half the cheese directly into the warm mixture distributes fat evenly throughout the pasta strands, preventing them from binding into a dense block while the pan bakes uncovered for the first 30 minutes. Adding the remaining cheese during the final 15 minutes prevents scorching of the milk solids on top. Leftovers stored properly in a sealed container maintain their structural integrity for up to three days, though the pasta will continue absorbing moisture as it chills. Reheating individual portions with a splash of water restores the sauce consistency without requiring an entirely new batch of liquid.
