Cheesy Chicken Spaghetti Casserole (Print-Friendly Version)
Chicken, spaghetti, cheeses, and bacon meld together with peppers in a savory, comforting baked dish.
# Ingredients:
→ Protein
01 -
680 grams boneless, skinless chicken breast or thigh
02 -
6 slices bacon, cooked and crumbled (optional)
→ Pasta
03 -
450 grams thin spaghetti, broken into thirds
→ Vegetables
04 -
1 large sweet yellow onion, finely chopped
05 -
1 cup finely chopped red bell pepper
06 -
120 millilitres finely chopped green bell pepper
→ Sauce
07 -
300 grams cream of chicken soup
08 -
300 grams cream of mushroom soup
09 -
2 cups (200 grams) shredded cheddar cheese, divided
10 -
1 cup reserved pasta cooking liquid
→ Seasonings
11 -
2 teaspoons salt
12 -
Black pepper, to taste
13 -
Cajun seasoning or seasoned salt, to taste
# Steps:
01 -
Preheat oven to 175°C. Lightly coat a 22x33 cm casserole dish with non-stick spray and set aside.
02 -
Place chicken and salt in a large stock pot. Add enough water to cover and bring to a boil. Simmer until chicken is cooked through, about 15 to 20 minutes. Remove the chicken, reserving the cooking liquid, and shred with forks.
03 -
Add additional water to the pot if necessary. Bring to a boil. Add broken spaghetti and cook until al dente, about 7 minutes. Drain pasta, reserving 240 millilitres of the cooking liquid.
04 -
In a large bowl, combine cooked spaghetti, 1 cup reserved cooking liquid, shredded chicken, onion, red bell pepper, green bell pepper, cream of chicken soup, cream of mushroom soup, 150 grams of cheddar cheese, and cooked bacon. Mix thoroughly.
05 -
Adjust seasoning with black pepper and cajun seasoning or seasoned salt to taste. Transfer the mixture to the prepared casserole dish and level evenly. Sprinkle the remaining cheddar cheese over the top.
06 -
Cover the dish with foil and bake for 25 minutes. Remove foil and continue baking for 10 minutes until the cheese is melted and golden. Serve hot.
# Notes & Tips:
01 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
02 -
To reheat individual portions, use a microwave and stir halfway through for even heating. For larger amounts, reheat covered in the oven at 175°C for about 20 minutes.
03 -
Freeze cooled casserole portions in a foil pan tightly covered with foil for up to 3 months. Bake directly from frozen for 50 minutes, then uncover and bake 10 additional minutes.