Spaghetti Chicken Casserole
Submitted by nancy01
Southern-style chicken spaghetti casserole baked with melted cheese, tomatoes and green chilies, bell peppers, and peas. A crowd-feeding comfort dish that freezes like a dream.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
40 minThis right here is church supper spaghetti at its finest.
Chicken gets boiled until tender, then the spaghetti cooks right in that rich, flavorful broth so not a drop of goodness goes to waste.
Processed cheese melts into the hot pasta, tomatoes with green chilies bring a gentle Southwestern kick, and sweet peas add little pops of color and freshness.
It all goes into a casserole dish and bakes until bubbly and golden.
Makes enough for a crowd and freezes beautifully for busy weeknights down the road.
Kitchen Tips
- Cook the spaghetti in the chicken broth instead of plain water. This is the secret weapon that gives every bite a deep, savory backbone.
- Grate the cheese and stir it into the hot spaghetti right away so it melts smoothly into a creamy coating.
- Double the batch and freeze one casserole unbaked. Pull it out, thaw overnight in the fridge, and bake when you need an effortless dinner.
Ingredients
Directions
Boil chicken in seasoned water and save broth. Remove chicken from bone.
Cook spaghetti in broth.
Grate cheese and add to spaghetti while hot.
Cook pepper and onion in margarine and add to spaghetti mixture.
Add tomatoes and green chilies, peas and chicken.
Mix well and pour into greased casserole dish. Bake at 350℉ (180℃) F until blended through.
This recipe freezes well.
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