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Chicken Spaghetti Casserole

16 INGREDIENTS • 17 STEPS • 2HRS

Chicken Spaghetti Casserole

Recipe

5.0

12 ratings
Community Pick
Community Pick
A cheesy, veggie and chicken-filled spaghetti casserole using a whole chicken. It is made with "real", wholesome ingredients that all just blend together into pure comfort food.
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A cheesy, veggie and chicken-filled spaghetti casserole using a whole chicken. It is made with "real", wholesome ingredients that all just blend together into pure comfort food.
author_avatar
Where Your Treasure Is
I’m Pam, a career homemaker, and I love encouraging women to be who they were created to be. I love to cook using organic ingredients with a down-home flair.

2HRS

Total Time

$3.61

Cost Per Serving

Ingredients

Servings
6
us / metric
Chicken
Whole Chicken
1
Whole Chicken
Onion
1
Onion, halved
Celery
2 stalks
Celery
Casserole
Spaghetti
455 g
Spaghetti
Butter
120 mL
Butter
Mushroom
100 g
Diced Mushrooms
Green Bell Pepper
75 g
Diced Green Bell Peppers
Onion
150 g
Diced Onions
Whole Wheat Flour
2 Tbsp
Whole Wheat Flour
or All-Purpose Flour
Cream
360 mL
Cream
or Half and Half
Cheddar Cheese
480 g
Grated Cheddar Cheese, divided
Pimiento Pepper
1 jar
(4 oz)
Pimiento Pepper, drained, diced
Diced Tomatoes
2 cans
(15 oz each)
Diced Tomatoes
or 1 (15 oz) can Tomato Sauce
Cayenne Pepper
1/8 tsp
Cayenne Pepper
up to 1/4 tsp
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
1192
Fat
73.3 g
Protein
56.6 g
Carbs
74.2 g
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author_avatar
Where Your Treasure Is
I’m Pam, a career homemaker, and I love encouraging women to be who they were created to be. I love to cook using organic ingredients with a down-home flair.

Author's Notes

This makes 1 large lasagna pan-sized casserole (approximately 14x11-inch) or two medium/small casserole pans (8x8 or 8x9)

Cooking Instructions

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step 1
Place Whole Chicken (1) in a large stockpot with the Onion (1) and Celery (2 stalks).
step 1 Place Whole Chicken (1) in a large stockpot with the Onion (1) and Celery (2 stalks).
step 2
Fill with cold water and cook chicken until falling off the bone. The time will depend on the size of your chicken. Save the chicken broth when it is cooked through, you'll use it in the casserole.
step 2 Fill with cold water and cook chicken until falling off the bone. The time will depend on the size of your chicken. Save the chicken broth when it is cooked through, you'll use it in the casserole.
step 3
Let the chicken cool, then de-bone and chop up. Measure out 3 cups of meat and set aside. Any extra chicken can be used in soups, sandwiches, salads or any other recipe that needs cooked chicken.
step 3 Let the chicken cool, then de-bone and chop up. Measure out 3 cups of meat and set aside. Any extra chicken can be used in soups, sandwiches, salads or any other recipe that needs cooked chicken.
step 4
Meanwhile, strain the chicken broth into a clean stock pot. Reserve some of the broth for the sauce.
step 4 Meanwhile, strain the chicken broth into a clean stock pot. Reserve some of the broth for the sauce.
step 5
Bring your remaining chicken broth to a boil in the fresh stock pot. Break Spaghetti (455 g) in half and add it to the pot.
step 5 Bring your remaining chicken broth to a boil in the fresh stock pot. Break Spaghetti (455 g) in half and add it to the pot.
step 6
Boil spaghetti until slightly underdone (a minute or two under package directions). Drain and rinse with cold water to stop the spaghetti from cooking any more. Set aside.
step 6 Boil spaghetti until slightly underdone (a minute or two under package directions). Drain and rinse with cold water to stop the spaghetti from cooking any more. Set aside.
step 7
Preheat the oven to 350 degrees F (180 degrees C).
step 8
In an extra-large skillet or stockpot, melt Butter (120 mL) and add Onions (150 g), Mushrooms (100 g), Green Bell Peppers (75 g), and Pimiento Pepper (1 jar). Stir and sauté until all vegetables are tender.
step 8 In an extra-large skillet or stockpot, melt Butter (120 mL) and add Onions (150 g), Mushrooms (100 g), Green Bell Peppers (75 g), and Pimiento Pepper (1 jar). Stir and sauté until all vegetables are tender.
step 9
Add Whole Wheat Flour (2 Tbsp) as you mix to make a roux.
step 9 Add Whole Wheat Flour (2 Tbsp) as you mix to make a roux.
step 10
Add Cream (360 mL), stirring the mixture as you pour. Next add 1 cup of the reserved chicken broth.
step 10 Add Cream (360 mL), stirring the mixture as you pour. Next add 1 cup of the reserved chicken broth.
step 11
Add Diced Tomatoes (2 cans). Mix gently, add Salt (to taste), Ground Black Pepper (to taste) and Cayenne Pepper (1/8 tsp).
step 11 Add Diced Tomatoes (2 cans). Mix gently, add Salt (to taste), Ground Black Pepper (to taste) and Cayenne Pepper (1/8 tsp).
step 12
Add the cooked spaghetti pasta and mix it all together well.
step 12 Add the cooked spaghetti pasta and mix it all together well.
step 13
Stir in Cheddar Cheese (300 g)
step 13 Stir in Cheddar Cheese (300 g)
step 14
Add cooked chicken. Stir together well and put into one large lasagna pan, or 2 medium/small casserole pans.
step 14 Add cooked chicken. Stir together well and put into one large lasagna pan, or 2 medium/small casserole pans.
step 15
Top with remaining Cheddar Cheese (180 g).
step 15 Top with remaining Cheddar Cheese (180 g).
step 16
Bake in preheated oven 30-40 minutes, or until bubbling and heated through. I usually cover with foil for 20 minutes, then remove the foil and finish cooking so the cheese can get extra bubbly.
step 16 Bake in preheated oven 30-40 minutes, or until bubbling and heated through. I usually cover with foil for 20 minutes, then remove the foil and finish cooking so the cheese can get extra bubbly.
step 17
Let cool for a few minutes after you take it out of the oven, then serve warm in large bowls.
step 17 Let cool for a few minutes after you take it out of the oven, then serve warm in large bowls.

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