Creamy Italian Spaghetti & Chicken Casserole
Equipment
- large pot with lid & strainer
- large skillet & spatula
- cutting board & sharp knife
- measuring spoons & measuring cups
- 9 x 13 baking dish
Ingredients
- 10-12 oz uncooked spaghetti
- 1/2 TBS salt (to salt water for spaghetti)
White Sauce
- 4 TBS butter
- 1 medium green bell pepper, diced
- 1/2 medium yellow onion, diced
- 2 tsp minced garlic
- 1/8 tsp salt
- 1/4 tsp black pepper
- 1/4 cup all-purpose flour
- 1/4 cup heavy whipping cream
- 1/2 cup chicken broth
- 1/2 cup milk
- 1/4 tsp Italian seasoning
- 14 oz can diced tomatoes with juice
- 8 oz Italian blend cheese shredded, DIVIDED
- 3-4 cups cooked shredded chicken (rotisserie, canned, baked, slow cooker)
- fresh parsley for garnish
Instructions
- Bring a large pot of water to a boil. Add 1/2 TBS salt & uncooked spaghetti. Cook until spaghetti is al dente. Drain & leave in pot. Set aside.
- In a large deep skillet add butter and allow to sizzle. Add in bell pepper and onion and cook until softened. Season with 1/8 tsp salt & 1/4 tsp pepper. Stir in minced garlic for 30 seconds. Add in all-purpose flour & stir for 1 minute.
- Whisk in heavy whipping cream, chicken broth, and milk until thickened. Season with Italian seasoning. Taste for seasoning adjustments if needed. Turn off heat & remove from burner.
- Add in canned diced tomatoes with juice, 4oz Italian blend shredded cheese, shredded cooked chicken, and cooked & drained spaghetti. Stir until well blended.
- Pour mixture into a prepared (spray with non-stick cooking spray) 9 x 13 baking dish evenly. Top with remaining 4 oz Italian blend cheese.
- Bake in 375 degree preheated oven for 15-20 minutes until cheese has melted and casserole is heated through & bubbly. Garnish with fresh parsley if desired. Allow to rest for 5 minutes and cut into squares. Enjoy.