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Homestyle Chicken Spaghetti Bake

CasseroleChickenDiner-Style
Time :2 hours 35 minutes
Yield :8 servings
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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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