This comforting chicken spaghetti casserole can transport you back to days when mama was cooking in the kitchen.
Stick-to-your-bones casseroles are aSouthern cooking staple, and this chicken spaghetti casserole is no exception.
Then everything bakes together tohot and gooey perfection.
Credit:Victor Protasio, Food Stylist: Karen Rankin, Prop Stylist: Claire Spollen
Heres what you’re gonna wanna get started.
Let thaw overnight in the fridge.
Finish with step 4, and serve it hot.
Credit:Victor Protasio, Food Stylist: Karen Rankin, Prop Stylist: Claire Spollen
Ingredients
1(4-lb.)
can cream of mushroom soup
1(28-oz.)
Bring to a boil over high heat.
Credit:Victor Protasio, Food Stylist: Karen Rankin, Prop Stylist: Claire Spollen
Cover and reduce heat to medium-low.
Simmer 1 hour or until tender.
Remove chicken, reserving broth in Dutch oven.
Credit:Victor Protasio, Food Stylist: Karen Rankin, Prop Stylist: Claire Spollen
Cool chicken completely (about 20 minutes).
Skin and bone chicken, and cut meat into pieces.
Cook spaghetti:
Preheat oven to 350F.
Credit:Victor Protasio, Food Stylist: Karen Rankin, Prop Stylist: Claire Spollen
Remove and reserve 14 cup chicken broth.
Bring remaining broth in Dutch oven to a boil over high heat.
Return spaghetti to Dutch oven.
Credit:Victor Protasio, Food Stylist: Karen Rankin, Prop Stylist: Claire Spollen
Finish assembling casserole:
Melt butter in a large skillet over medium-high heat.
Add onion and next 3 ingredients, and saute 5 minutes or until tender; add to spaghetti.
Stir together soup and 14 cup reserved broth; stir into spaghetti mixture.
Stir in chicken, tomatoes, and next 3 ingredients.
Add salt to taste.
Spoon mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish.
Bake casserole:
Bake at 350F for 15 to 20 minutes or until cheese melts.
Frequently Asked Questions
Chicken spaghetti is a Mississippi original.
Chicken spaghetti casserole is a baked version of this original dish.
