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This Cheesy Chicken Spaghetti casserole guarantees creamy, gooey satisfaction in every bite and is perfect for cosying up with family or feeding a hungry crowd. Tender shredded chicken mingles with spaghetti, smoky bacon, crisp peppers, and a velvety blend of cheddar and cream soups, then bakes to bubbly, golden perfection.
I first made this when my children brought home friends and everyone devoured it. Now whenever I need something guaranteed to get cleaned plates I turn to this casserole.
Ingredients
- Boneless skinless chicken breast or thighs: choose whichever are juicier and more flavorful at your store
- Spaghetti pasta: breaking the strands helps them combine better with the sauce
- Sweet yellow onion: brings mellow depth and sweetness
- Red bell pepper: adds color and a hint of sweetness try to pick firm peppers with shiny skin
- Green bell pepper: offers sharp flavor and crunch look for vibrant deep green ones
- Cream of chicken soup: thickens and gives extra rich poultry taste
- Cream of mushroom soup: earthy mushroom savoriness and extra creaminess
- Sharp cheddar cheese: freshly shredded melts best and adds a tangy bite
- Bacon: cooked until crisp and crumbled for smoky dimension optional but irresistible
- Black pepper and cajun or seasoned salt: to wake up and balance the flavors
Step-by-Step Instructions
- Prep the Oven and Dish:
- Get the oven hot at 350 degrees F and grease a large 9 by 13 baking dish so nothing sticks later
- Poach the Chicken:
- Put chicken in a deep pot and sprinkle on salt. Pour in cold water so it covers the chicken by a couple of inches. Bring to a gentle boil. Let it simmer gently until the meat is white all the way through and shreds easily with a fork which should take about 15 to 20 minutes depending on thickness
- Cook the Pasta:
- With tongs remove chicken to a bowl. Keep that poaching water it is full of flavor. Check there is enough in the pot to boil your spaghetti. Add a bit more water if needed. Bring it back to a boil. Add broken spaghetti and cook until just barely tender usually 7 minutes. Drain in a colander but save one cup of that warm starchy liquid
- Shred and Combine:
- Shred chicken using forks or your hands once cool enough to handle. In a very big bowl toss together your cooked spaghetti chicken onion red bell pepper green bell pepper cream soups one and a half cups shredded cheddar bacon and that reserved pasta water. Fold everything gently until evenly coated and mixed
- Season and Move to Dish:
- Taste the mixture and add black pepper cajun season or a favorite seasoned salt until the flavors pop for you. Transfer all to your prepared baking dish and smooth out evenly. Sprinkle the rest of that cheddar generously on top
- Bake Covered Then Uncovered:
- Cover the dish snugly with foil and bake for about 25 minutes to get everything piping hot. Then peel off the foil so the cheese can bubble and brown cook about 10 more minutes. Serve immediately for best gooey texture
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I absolutely love how well the sharp cheddar stands out in this dish. One snowy Sunday my family was caught indoors and the smell of bubbling cheese made it feel like a celebration even though we had nowhere to go.
Storage Tips
Cool your casserole completely before storing to avoid sogginess. Leftovers keep in an airtight container in the fridge for up to three days. For the best texture when reheating use the oven rather than microwaving a whole pan. Casseroles also freeze very well. If freezing before baking assemble fully wrap tightly and freeze up to three months then bake from frozen adding about an extra half hour.
Ingredient Substitutions
Swap in rotisserie chicken to speed things up on weeknights. Any cooked pasta can pinch hit if you do not have spaghetti. White or yellow onions both work the key is a mild sweet onion. Use whatever bell peppers you have. Pepper jack or mozzarella can lend new twists to the cheese layer.
Serving Suggestions
Pair with a green salad dressed in something zippy or some roasted broccoli to balance the rich main dish. A chunk of garlic bread also never goes wrong with cheesy casseroles. For kids serve with apple slices or carrot sticks for a fresh crunch.
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Cultural and Historical Context
Cheesy chicken spaghetti casseroles gained their following in American kitchens as a creative way to stretch chicken and add flavor with little canned soup shortcuts. Now they are beloved in potlucks and family tables across the South and Midwest. The addition of cheese and bacon makes this version extra rich à la Texas comfort food.
Frequently Asked Questions About the Recipe
- → Can I use rotisserie chicken instead of boiling chicken?
Yes, rotisserie chicken works well and saves time. Shred or chop it before mixing with the other ingredients.
- → Are there substitutions for cream of mushroom soup?
You can use cream of celery or extra cream of chicken soup if you prefer a different flavor profile.
- → How can I add some heat to the dish?
Add extra cajun seasoning or a pinch of red pepper flakes to the mixture to increase the spiciness.
- → What's the best way to reheat leftovers?
Microwave individual portions, stirring halfway, or reheat multiple servings in a 350°F oven for about 20 minutes.
- → Can this casserole be frozen?
Yes, assemble and freeze tightly covered for up to 3 months. Bake from frozen for best texture and flavor.