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RECIPE
16 INGREDIENTS17 STEPS2HR

Chicken Spaghetti Casserole

5.0
11 Ratings
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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.
2HR
Total Time

Where Your Treasure Is

I’m a career homemaker, and love encouraging women to be who they were created to be. I love to cook using organic ingredients with a down-home flair.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6

Chicken

1
Onion , halved
2 stalks

Casserole

1 lb
Spaghetti
1/2 cup
1 cup
Diced  Mushrooms
1/2 cup
1 cup
Diced  Onions
2 Tbsp
or All-Purpose Flour
1 1/2 cups
Cream
or Half and Half
4 cups
Grated  Cheddar Cheese , divided
1 jar
(4 oz)
Pimiento Peppers , drained, diced
2 cans
(15 oz)
Diced Tomatoes
or 1 (15 oz) can Tomato Sauce
1/8 tsp
Cayenne Pepper
up to 1/4 tsp
to taste

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Nutrition Per Serving

VIEW ALL
CALORIES
1192
FAT
73.3 g
PROTEIN
56.6 g
CARBS
74.2 g

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 stalk).
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 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 (16 ounce) 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 7
Preheat the oven to 350 degrees F (180 degrees C).
Step 8
In an extra-large skillet or stockpot, melt Butter (1/2 cup) and add Onion (1 cup), Mushroom (1 cup), Green Bell Pepper (1/2 cup), and Pimiento Pepper (1 jar). Stir and sauté until all vegetables are tender.
Step 9
Add Whole Wheat Flour (2 tablespoon) as you mix to make a roux.
Step 10
Add Cream (1 1/2 cup), stirring the mixture as you pour. Next add 1 cup of the reserved chicken broth.
Step 11
Add Diced Tomatoes (2 can). Mix gently, add Salt (to taste), Ground Black Pepper (to taste) and Cayenne Pepper (1/8 teaspoon).
Step 12
Add the cooked spaghetti pasta and mix it all together well.
Step 13
Stir in Cheddar Cheese (2 1/2 cup)
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 (1 1/2 cup).
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.

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Nutrition Per Serving
Calories
1192
% Daily Value*
Fat
73.3 g
94%
Saturated Fat
40.7 g
204%
Trans Fat
0.8 g
--
Cholesterol
285.9 mg
95%
Carbohydrates
74.2 g
27%
Fiber
7.3 g
26%
Sugars
11.5 g
--
Protein
56.6 g
113%
Sodium
1359.9 mg
59%
Vitamin D
1.5 µg
8%
Calcium
679.1 mg
52%
Iron
6.7 mg
37%
Potassium
579.8 mg
12%
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