Description
This homemade baked chicken spaghetti is a comforting, cheesy casserole featuring tender shredded chicken, al dente spaghetti, and a creamy mushroom sauce blended with sour cream and sharp cheddar cheese. Loaded with sautéed mushrooms, bell peppers, and aromatic herbs, it’s topped with a buttery cracker crumb crust and extra melted cheese for a satisfying meal perfect for family dinners.
Ingredients
Chicken and Broth
- 2-2.5 lbs boneless, skinless chicken thighs (or chicken breasts)
- 2 cups chicken broth (or reserved liquid from cooking the chicken)
Pasta
- 1 lb spaghetti
Vegetables and Aromatics
- 1 medium onion, diced
- 8 ounces baby Bella mushrooms, sliced
- 1/2 yellow bell pepper, finely diced
- 1/2 red bell pepper, finely diced
- 1 tablespoon minced garlic
Dairy and Sauces
- 2 cans condensed cream of mushroom soup (10.5 oz each)
- 1/2 cup sour cream
- 2 cups sharp cheddar cheese, grated (for mixture)
- 1 1/2 cups cheddar cheese (for topping)
- 8 tablespoons unsalted butter, melted
Spices and Seasonings
- 1 teaspoon poultry seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes
- 1 teaspoon seasoned salt
- Salt and freshly ground black pepper, to taste
Topping
- 1 1/2 cups cracker crumbs (Ritz crackers recommended)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the casserole later.
- Prepare Baking Dish: Grease a 9x13-inch baking dish or large casserole pan with butter or a light drizzle of oil and set it aside for assembling the casserole.
- Cook Chicken: Place the chicken thighs or breasts in a medium to large pot and cover completely with water. Bring to a boil over medium-high heat, then reduce heat to low and cover with a lid. Poach the chicken for 15 to 25 minutes until cooked through (internal temperature of 165°F). Remove chicken and shred it in a large bowl, reserving the cooking liquid.
- Cook Spaghetti: In the same pot of water used for the chicken, add the spaghetti (break if needed to fit) and drizzle a bit of oil to prevent sticking. Cook until just al dente—about 1-2 minutes less than package instructions—since it will continue cooking in the oven. Reserve 2 cups of the pasta cooking liquid before draining the pasta.
- Prepare Vegetables: While pasta is cooking, dice onion, bell peppers, slice mushrooms, and mince garlic, keeping everything ready to mix.
- Combine Ingredients: In the bowl with shredded chicken, add spaghetti, cream of mushroom soup, sour cream, grated sharp cheddar cheese, diced onion, garlic, sliced mushrooms, diced bell peppers, poultry seasoning, dried thyme, dried rosemary, and red pepper flakes. Stir everything thoroughly to combine.
- Add Broth and Season: Pour in 1 cup of chicken broth or reserved cooking liquid and mix well. Season with seasoned salt, salt, and black pepper to taste. If the mixture feels too thick or dry, add the remaining 1 cup of broth and stir to adjust consistency.
- Assemble Casserole: Transfer the combined mixture into the prepared greased baking dish and spread it evenly.
- Prepare Topping: In a medium bowl, mix cracker crumbs with melted butter until fully incorporated and crumbly.
- Add Topping and Cheese: Evenly spread the buttery cracker crumb mixture over the casserole surface. Then sprinkle the remaining 1 1/2 cups of cheddar cheese evenly on top.
- Bake: Place the casserole in the preheated oven and bake for 30 to 40 minutes until bubbly and the cheese topping is melted and golden.
- Rest and Serve: Remove from oven and let the casserole rest for about 10 minutes to set slightly before serving warm.
Notes
- Use chicken thighs for more flavor and tenderness, but chicken breasts work well if preferred.
- Saving the cooking liquid from the chicken helps add flavor and moisture to the casserole.
- Cook pasta al dente since it will continue to bake and absorb sauce in the oven.
- Feel free to swap cream of mushroom soup for cream of chicken soup for a different flavor profile.
- You can substitute Ritz crackers with any buttery cracker for the topping.
- Let the casserole rest after baking to help it set and make serving easier.
