Recipe Background
Everything about Homestyle Chicken Spaghetti Bake should make you feel right at home. Chicken braised to savory goodness in a broth of its own making? You know it! Spaghetti cooked in that same homemade chicken broth? Oh yes! That's good home-cooking right there. And a creamy mushroom sauce, seared tender veggies, and plenty of melty cheese? Absolutely! Homestyle Chicken Spaghetti Bake checks all the boxes and brings comfort, first-class!
Everything about Homestyle Chicken Spaghetti Bake should make you feel right at home. Chicken braised to savory goodness in a broth of its own making? You know it! Spaghetti cooked in that same homemade chicken broth? Oh yes! That's good home-cooking right there. And a creamy mushroom sauce, seared tender veggies, and plenty of melty cheese? Absolutely! Homestyle Chicken Spaghetti Bake checks all the boxes and brings comfort, first-class!
Ingredients
- 1 (4-pound) whole chicken
- 4 tablespoons kosher salt plus more, to taste
- 1 bay leaf
- 8 ounces spaghetti uncooked
- 3 tablespoons butter
- 1 large yellow onion chopped
- 1/2 medium green pepper coarsely chopped
- 2 celery ribs chopped
- 2 cloves garlic minced
- 1 (10.75-ounce) can cream of mushroom soup
- 1 (28-ounce) can diced tomatoes drained
- 1 teaspoon Worcestershire sauce
- hot sauce to taste
- 1/8 teaspoon freshly ground black pepper
- 1 cup medium cheddar cheese shredded
Directions
- Place the chicken, 4 tablespoons of the salt, and the bay leaf in a large Dutch oven.
- Cover the chicken with water and bring to a boil over high heat.
- Cover the Dutch oven and reduce the heat to medium-low.
- Simmer until the chicken is tender, about 1 hour.
- Transfer the chicken from the Dutch oven, reserving the broth in the pot.
- Let the chicken cool completely, about 20 minutes.
- Remove and discard the bay leaf.
- Skin and de-bone the chicken.
- Cut the chicken into bite-size pieces.
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking dish.
- Reserve 1/4 cup of the chicken broth.
- Bring the remaining broth in the Dutch oven to a boil over high heat.
- Break the spaghetti into thirds and add it to the boiling broth, cooking until tender, about 12-15 minutes.
- Drain the spaghetti, discarding the broth.
- Return the spaghetti to the Dutch oven.
- In a large skillet over medium-high heat, melt the butter.
- Add the onion, the green pepper, the celery, and the garlic and sauté until tender, about 5 minutes.
- Add the veggie mixture to the spaghetti.
- Stir together the cream of mushroom soup and the reserved broth.
- Stir the soup mixture into the spaghetti mixture.
- Stir in the chicken, the diced tomatoes, the Worcestershire sauce, the hot sauce, and the black pepper.
- Taste for seasoning and adjust with more of the salt if needed.
- Spoon the mixture into the prepared baking dish.
- Top with the shredded cheese.
- Bake until the cheese melts, about 15-20 minutes.
- Serve.
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