Chicken Spaghetti Casserole Recipe is a comforting and mouth-watering dish that combines the flavors of cooked chicken, spaghetti, and creamy sauce, all wrapped up in a crispy layer of breadcrumbs. This casserole is a crowd-pleaser, perfect for family dinners, potlucks, and holiday gatherings. With its rich and tangy sauce, tender chicken, and al dente spaghetti, this recipe is sure to become a staple in your household. What's more, you can easily customize it to suit your taste preferences and dietary needs.
Ingredients:
* 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
* 1 medium onion, chopped
* 2 cloves of garlic, minced
* 1 cup spaghetti
* 2 cups chicken broth
* 1 cup heavy cream
* 1 cup shredded cheddar cheese
* 1/2 cup grated Parmesan cheese
* 2 tablespoons olive oil
* 2 teaspoons dried oregano
* 1/2 teaspoon paprika
* Salt and pepper, to taste
* 1/2 cup breadcrumbs
* 1/4 cup chopped fresh parsley
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cook the spaghetti in boiling, salted water until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned, about 5-6 minutes. Remove from heat and set aside.
4. In the same skillet, add the chopped onion and cook until translucent, about 3-4 minutes. Add the garlic and cook for an additional minute.
5. In a separate saucepan, combine the chicken broth, heavy cream, and shredded cheddar cheese. Bring to a simmer over medium heat, whisking until the cheese is fully melted. Season with oregano, paprika, salt, and pepper.
6. In a large mixing bowl, combine the cooked spaghetti, chicken mixture, and creamy sauce. Mix until well combined.
7. In a greased 9×13-inch baking dish, arrange half of the spaghetti mixture in the bottom of the dish. Sprinkle with half of the Parmesan cheese.
8. Repeat the layers, starting with the remaining spaghetti mixture, followed by the cooked chicken, and finishing with the remaining Parmesan cheese.
9. Sprinkle the breadcrumbs over the top of the casserole and dot with butter, if desired.
10. Cover the dish with aluminum foil and bake for 25 minutes.
11. Remove the foil and continue baking for an additional 10-15 minutes, or until the breadcrumbs are golden brown and the casserole is heated through.
12. Sprinkle with chopped parsley and serve hot.
Tips and Variations:
* For a spicy kick, add diced jalapeños or red pepper flakes to the sauce.
* For a creamier sauce, substitute the heavy cream with half-and-half or Greek yogurt.
* For a lighter sauce, use low-sodium chicken broth and reduce the amount of cream.
* Add some crunch with chopped cooked bacon or chopped walnuts.
* For a gluten-free version, substitute the breadcrumbs with crushed gluten-free crackers or panko breadcrumbs.
* This casserole freezes well; simply thaw overnight in the refrigerator and reheat in the oven until golden brown.
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