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Mmm, that's what we're talking about! Now That's Chicken Spaghetti! Yes indeed, this is the good stuff, all the way through. With melty, sharp cheddar on top, this pasta bake brings the depths of flavors with tender, poultry-flavored spaghetti and juicy bites of chicken. Fresh garden veggies, cooked in rich butter, creamy and hearty mushroom soup, and a touch of hot sauce add new dimensions and elements to each bite. You'll be wondering what chicken spaghetti was ever like before Now That's Chicken Spaghetti!
Mmm, that's what we're talking about! Now That's Chicken Spaghetti! Yes indeed, this is the good stuff, all the way through. With melty, sharp cheddar on top, this pasta bake brings the depths of flavors with tender, poultry-flavored spaghetti and juicy bites of chicken. Fresh garden veggies, cooked in rich butter, creamy and hearty mushroom soup, and a touch of hot sauce add new dimensions and elements to each bite. You'll be wondering what chicken spaghetti was ever like before Now That's Chicken Spaghetti!
Ingredients
- 1 (4-pound) whole chicken
- 4 tablespoons kosher salt plus more, to taste
- 1 bay leaf
- water to taste
- 8 ounces spaghetti
- 3 tablespoons butter
- 1 large yellow onion chopped
- 1/2 medium-sized green pepper coarsely chopped
- 2 ribs celery 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
- 1/2 teaspoon hot sauce
- 1/8 teaspoon freshly ground black pepper
- 1 cup medium cheddar cheese shredded
Directions
- In a large Dutch oven, add the chicken, 4 tablespoons of the salt, the bay leaf, and enough of the water to cover the chicken.
- Bring the chicken mixture to a boil over high heat.
- Cover the Dutch oven and reduce the heat to medium-low.
- Allow the chicken mixture to simmer until the chicken reaches an internal temperature of 165 degrees F in its thickest part, about 1 hour.
- Transfer the chicken to a clean plate and allow it to cool completely, about 20 minutes. Reserve the broth mixture in the Dutch oven.
- Remove and discard the bay leaf.
- Once the chicken has cooled, remove and discard the skin and bones.
- Cut the chicken meat into bite-size pieces.
- Preheat the oven to 350 degrees F.
- Coat a 13x9-inch baking dish with nonstick cooking spray.
- In a separate bowl, reserve 1/4 cup of the broth mixture from the Dutch oven.
- In the Dutch oven over high heat, bring the remaining broth mixture to a boil.
- Break the spaghetti into thirds.
- Add the spaghetti to the Dutch oven and cook until tender, about 12-15 minutes.
- Drain the spaghetti, discarding the cooking broth mixture, then place the spaghetti back in the Dutch oven.
- In a large skillet over medium-high heat, melt the butter.
- Add the onions, the peppers, the celery, and the garlic to the melted butter and sauté until tender, about 5 minutes.
- Add the vegetable mixture to the spaghetti in the Dutch oven.
- Add the cream of mushroom soup and the reserved broth mixture to the spaghetti mixture and stir to combine.
- Add the cooked chicken, the diced tomatoes, the Worcestershire sauce, the hot sauce, and the pepper to the spaghetti mixture and stir to combine.
- Taste the spaghetti mixture for seasoning and add the extra salt, as needed.
- Spoon the spaghetti mixture into the prepared baking dish.
- Top the spaghetti with the cheddar cheese.
- Bake the casserole until the cheese melts, about 15-20 minutes.
- Serve hot.
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