Description
The Cheesy Chicken Spaghetti Bake is a heartwarming dish that perfectly marries the flavors of creamy cheese, tender chicken, and zesty tomatoes. This recipe is ideal for those who love comfort food with a flavorful twist. Whether it’s a cozy family dinner or a contribution to a community potluck, this dish promises to be a crowd-pleaser, delivering satisfaction in every bite.
Ingredients
- 3 chicken fillets, cooked and shredded (about 4 cups; a rotisserie chicken is recommended)
- 8 ounces of spaghetti, cooked
- 1 cup chicken broth
- 1 can of cream of mushroom and chicken soup
- 1 10-ounce can diced tomatoes and green chiles (Rotel)
- 1 pound Velveeta cheese, cubed
- 4 ounces cream cheese, softened
- 1 teaspoon pepper
- 2 cups shredded cheddar cheese (optional)
- ½ cup diced green onions (optional)
Step-by-step Directions
1. Prepare the Chicken
Either cook the chicken fillets and shred them or use a pre-cooked rotisserie chicken. Remove the skin and bones from the rotisserie chicken and chop the meat to obtain about 4 cups.
2. Cook the Spaghetti
Boil the spaghetti as per the instructions on the package until al dente, approximately 10 minutes. Drain and set aside.
3. Make the Cheese Sauce
In a large saucepan, combine the chicken broth, cubed Velveeta cheese, cream cheese, cream soup, Rotel tomatoes, and pepper. Over medium heat, stir continuously until all the ingredients meld into a smooth, creamy sauce.
4. Combine Ingredients
Add the drained spaghetti and the prepared chicken into the saucepan with the cheese sauce. Mix well to ensure everything is evenly coated.
5. Cook on Stove or Bake
Stovetop Method:
Continue to heat the mixture on medium-low, stirring occasionally, until the dish is heated through and bubbling. Add toppings of shredded cheese and green onions before serving, if desired.
Oven Baking Method:
Preheat your oven to 350°F (175°C). Grease a 13 x 9-inch baking dish and transfer the spaghetti mixture into it. Bake uncovered for 30 minutes. If using toppings, sprinkle with cheddar cheese and green onions after the initial 30 minutes and return to the oven for an additional 10 minutes, or until the cheese is melted and bubbly.
Servings & Preparation Time
Serving Size: Typically serves 6-8 people.
Preparation Time: Approximately 20 minutes.
Cooking Time: 20 minutes stovetop, or 40 minutes baking.
Tips for Storage & Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This dish can be frozen before baking. Wrap the dish well and freeze. Thaw overnight in the refrigerator before baking.
- Reheating: Reheat in a microwave or in the oven until hot. If the mixture seems dry, add a small amount of milk or chicken broth before reheating to regain moisture.
Conclusion
The Cheesy Chicken Spaghetti Bake is more than just a meal; it’s a comforting embrace in culinary form. It’s packed with cheese and savory flavors, offering a fulfilling meal that’s both easy to prepare and delicious. This versatile dish can shine as a main course at your next family dinner or as a popular dish at potlucks and gatherings, ensuring everyone leaves the table happy and satisfied.
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Cheesy Chicken Spaghetti Bake
Description
The Cheesy Chicken Spaghetti Bake is a heartwarming dish that perfectly marries the flavors of creamy cheese, tender chicken, and zesty tomatoes. This recipe is ideal for those who love comfort food with a flavorful twist. Whether it’s a cozy family dinner or a contribution to a community potluck, this dish promises to be a crowd-pleaser, delivering satisfaction in every bite.
Ingredients
- 3 chicken fillets, cooked and shredded (about 4 cups; a rotisserie chicken is recommended)
- 8 ounces of spaghetti, cooked
- 1 cup chicken broth
- 1 can of cream of mushroom and chicken soup
- 1 10-ounce can diced tomatoes and green chiles (Rotel)
- 1 pound Velveeta cheese, cubed
- 4 ounces cream cheese, softened
- 1 teaspoon pepper
- 2 cups shredded cheddar cheese (optional)
- ½ cup diced green onions (optional)
Instructions
- Prepare the Chicken: Either cook the chicken fillets and shred them or use a pre-cooked rotisserie chicken. Remove the skin and bones from the rotisserie chicken and chop the meat to obtain about 4 cups.
- Cook the Spaghetti: Boil the spaghetti as per the instructions on the package until al dente, approximately 10 minutes. Drain and set aside.
- Make the Cheese Sauce: In a large saucepan, combine the chicken broth, cubed Velveeta cheese, cream cheese, cream soup, Rotel tomatoes, and pepper. Over medium heat, stir continuously until all the ingredients meld into a smooth, creamy sauce.
- Combine Ingredients: Add the drained spaghetti and the prepared chicken into the saucepan with the cheese sauce. Mix well to ensure everything is evenly coated.
- Cook on Stove or Bake: Stovetop Method: Continue to heat the mixture on medium-low, stirring occasionally, until the dish is heated through and bubbling. Add toppings of shredded cheese and green onions before serving, if desired. Oven Baking Method: Preheat your oven to 350°F (175°C). Grease a 13 x 9-inch baking dish and transfer the spaghetti mixture into it. Bake uncovered for 30 minutes. If using toppings, sprinkle with cheddar cheese and green onions after the initial 30 minutes and return to the oven for an additional 10 minutes, or until the cheese is melted and bubbly.
- Servings & Preparation Time: Serving Size: Typically serves 6-8 people. Preparation Time: Approximately 20 minutes. Cooking Time: 20 minutes stovetop, or 40 minutes baking.
- Tips for Storage & Reheating: Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Freezing: This dish can be frozen before baking. Wrap the dish well and freeze. Thaw overnight in the refrigerator before baking. Reheating: Reheat in a microwave or in the oven until hot. If the mixture seems dry, add a small amount of milk or chicken broth before reheating to regain moisture.