Chicken spaghetti casserole

Name: Chicken spaghetti casserole
Total time: 3600 s
Yield: 8 servings
Cuisine: British
Ingredients: As required, spaghetti, cooked al-dente; 4-6 cups rotisserie chicken, shredded; 3 onions, chopped; 2 clove garlic, minced; 2 green bell peppers, chopped; 1 cup carrots, julienned; 1 cup peas; 1/2 cup butter; 1/2 cup all-purpose flour; 2 tsp. Italian seasoning; 3 cups chicken broth; 1/2 cup light cream; 1 cup parmesan cheese, shredded; As required, cheddar cheese, shredded, divided; To taste, salt; To taste, pepper powder; As required, kalamata olives; As required, green olives; As required, cherry tomatoes

Sarvat Hanif @sarvathanif

Canada

This is a simple, filling, and satisfying chicken spaghetti casserole. This chicken spaghetti recipe is quick and easy to make. This dish is smooth and hearty! A great way to use last leftover chicken!

Prepping it is easy and even more so if you make it with rotisserie chicken or leftover.
Leftover chicken with spaghetti may be the perfect early week meal. I used leftover roasted chicken drumsticks which I shredded.

If you are using raw chicken breasts, you can make poached or baked chicken breasts and shred them to use. If making chicken spaghetti with rotisserie chicken, then there is no need to cook the chicken in advance. Just shred and set aside.

Keep leftovers in airtight containers for up to 4 days. You can also freeze it for up to 4 months. Line your dish with parchment paper and add your casserole in the dish and just freeze solid, then transfer it to a large freezer bag. You can cook this directly from frozen in an oven safe dish. Cover it in foil to prevent the cheese topping from overcooking. Cook at 375°F for about an hour, or until it is piping hot throughout!

Sarvat Hanif @sarvathanif

Saved

Ingredients

1 hour

8 servings

As required, spaghetti, cooked al-dente
4-6 cupsrotisserie chicken, shredded
3onions, chopped
2 clovegarlic, minced
2green bell peppers, chopped
1 cupcarrots, julienned
1 cuppeas
1/2 cupbutter
1/2 cupall-purpose flour
2 tsp.Italian seasoning
3 cupschicken broth
1/2 cuplight cream
1 cupparmesan cheese, shredded
As required, cheddar cheese, shredded, divided
To taste, salt
To taste, pepper powder
As required, kalamata olives
As required, green olives
As required, cherry tomatoes

Saved

Steps

1 hour

1

Preheat oven to 375°F.
2

Heat butter in a saucepan and cook onion, bell peppers, carrots and peas till tender.
3

Add flour and Italian seasonings. Cook for 1-2 minutes.
4

Stir in broth and cream a little bit at a time until smooth.
Cook until thick and bubbly.
5

Remove from heat, add parmesan cheese and half the cheddar cheese. Mix until smooth and melted. Season with salt and pepper to taste.
6

Combine spaghetti, chicken. Mix well.
7

Spread in a greased dish. Top with remaining cheddar cheese, olives and tomatoes and bake 25-30 minutes or until hot and bubbly.
Serve hot.