This easy, creamy chicken spaghetti casserole is a perfect weeknight meal. It’s quick to make, using simple ingredients like chicken, spaghetti, and Parmesan cheese. With a rich, flavorful sauce and the option to add your favorite vegetables, this dish is both delicious and flexible. A comforting, crowd-pleasing recipe inspired by Pioneer Woman!
Ingredients Needed:
- 1 whole cut-up fryer chicken (approx. 1.4 kg)
- 113 g (1 stick) butter
- 450 g white mushrooms, sliced
- 60 ml (1/4 cup) dry white wine
- Kosher salt and pepper, to taste
- 30 g (1/4 cup) plain flour
- 480 ml (2 cups) chicken broth (reserved from chicken or canned)
- 360 ml (1 1/2 cups) whole milk
- 60 ml (1/4 cup) additional dry white wine
- 100 g freshly grated Parmesan cheese
- 150 g whole black olives, chopped
- 5 g (1 tsp) kosher salt (or to taste)
- Freshly ground black pepper, to taste
- Extra cheese, for sprinkling
- 450 g thin spaghetti
How To Cook Chicken Spaghetti Casserole:
- Cook the Chicken: Place the cut-up chicken in a large pot of water and boil on medium-low heat for 30 to 40 minutes. Remove the chicken from the pot and allow it to cool slightly, keeping the broth in the pot.
- Sauté the Mushrooms: Melt 28 g (2 tablespoons) of butter in a large skillet. Add the sliced mushrooms, 60 ml (1/4 cup) of white wine, and sprinkle with salt and pepper. Cook over medium heat for 8 to 10 minutes, or until the liquid has evaporated. Remove the mushrooms from the skillet and set them aside.
- Cook the Spaghetti: Bring the reserved broth to a boil. Break the spaghetti into thirds and add it to the boiling broth. Cook until al dente, then drain. Remove the meat from the bones of the chicken and shred it until you have at least 250 g (2 cups) of shredded chicken.
- Make the Sauce: Return the large skillet to medium-low heat and add 85 g (6 tablespoons) of butter. Sprinkle the flour over the butter, whisking to combine. Cook for 1 to 2 minutes. Pour in the 480 ml (2 cups) of broth and whisk until combined. Then, add the milk, an additional 60 ml (1/4 cup) of white wine, salt, and pepper to taste. Cook and stir until the mixture thickens, then turn off the heat and stir in the Parmesan cheese.
- Combine Ingredients: Add the sautéed mushrooms, shredded chicken, and chopped olives to the sauce. Stir well to combine and adjust the seasonings if needed. Then, add the cooked spaghetti and mix everything together.
- Bake: Transfer the mixture into a 23 x 33 cm (9 x 13 inch) casserole dish. Bake at 180°C (350°F) for about 30-35 minutes, or until golden brown and bubbly.
- Serve: Enjoy your creamy chicken spaghetti casserole hot, served with a fresh salad and warm, crusty bread.
Recipe Tips
- Use Fresh Ingredients: Fresh chicken and vegetables enhance the flavor and texture of the casserole. Avoid using old or wilted ingredients.
- Cook Pasta Al Dente: Make sure to cook the spaghetti until it’s just al dente before adding it to the casserole. This prevents it from becoming mushy during baking.
- Adjust Seasoning: Taste the sauce before mixing in the chicken and pasta. Adjust the salt and pepper to suit your preference for a more flavorful dish.
- Add Vegetables: For extra nutrition, consider adding vegetables like spinach or bell peppers. Sauté them with the mushrooms for added flavor.
- Let It Cool Before Storing: Allow the casserole to cool completely before refrigerating or freezing to prevent moisture buildup, which can affect texture.
How To Store & Reheat Leftovers
- Refrigerate: Allow the leftover creamy chicken spaghetti casserole to cool to room temperature. Next, put it in an airtight container and keep it in the fridge for up to 3 days.
- Freeze: For freezing, let the casserole cool completely, then cover it well with plastic wrap or foil. It can be frozen for up to 2 months. To thaw, place it in the fridge overnight before reheating in the oven until hot.
- Reheating: To reheat leftovers, cover the casserole with foil and bake at 180°C (350°F) for 25-30 minutes, or microwave individual portions for 2-3 minutes.
Nutrition Facts
Serving Size: 1 serving (about 1/8 of the casserole)
- Calories: 354
- Total Fat: 16g
- Saturated Fat: 8g
- Cholesterol: 75mg
- Sodium: 815mg
- Potassium: 335mg
- Total Carbohydrate: 36g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 21g
Try More Pioneer Woman Recipes:
- Pioneer Woman 3 Sauce Baked Spaghetti
- Pioneer Woman Beef And Broccoli Stir Fry
- Pioneer Woman Chicken Lasagna
- Pioneer Woman Shrimp Stuffed Shells
- Pioneer Woman Cauliflower Bolognese
Pioneer Woman Creamy Chicken Spaghetti Casserole
Description
This easy, creamy chicken spaghetti casserole is a perfect weeknight meal. It’s quick to make, using simple ingredients like chicken, spaghetti, and Parmesan cheese. With a rich, flavorful sauce and the option to add your favorite vegetables, this dish is both delicious and flexible. A comforting, crowd-pleasing recipe inspired by Pioneer Woman!
Ingredients
Instructions
- Cook the Chicken: Place the cut-up chicken in a large pot of water and boil on medium-low heat for 30 to 40 minutes. Remove the chicken from the pot and allow it to cool slightly, keeping the broth in the pot.
Serve: Enjoy your creamy chicken spaghetti casserole hot, served with a fresh salad and warm, crusty bread. - Sauté the Mushrooms: Melt 28 g (2 tablespoons) of butter in a large skillet. Add the sliced mushrooms, 60 ml (1/4 cup) of white wine, and sprinkle with salt and pepper. Cook over medium heat for 8 to 10 minutes, or until the liquid has evaporated. Remove the mushrooms from the skillet and set them aside.
- Cook the Spaghetti: Bring the reserved broth to a boil. Break the spaghetti into thirds and add it to the boiling broth. Cook until al dente, then drain. Remove the meat from the bones of the chicken and shred it until you have at least 250 g (2 cups) of shredded chicken.
- Make the Sauce: Return the large skillet to medium-low heat and add 85 g (6 tablespoons) of butter. Sprinkle the flour over the butter, whisking to combine. Cook for 1 to 2 minutes. Pour in the 480 ml (2 cups) of broth and whisk until combined. Then, add the milk, an additional 60 ml (1/4 cup) of white wine, salt, and pepper to taste. Cook and stir until the mixture thickens, then turn off the heat and stir in the Parmesan cheese.
- Combine Ingredients: Add the sautéed mushrooms, shredded chicken, and chopped olives to the sauce. Stir well to combine and adjust the seasonings if needed. Then, add the cooked spaghetti and mix everything together.
- Bake: Transfer the mixture into a 23 x 33 cm (9 x 13 inch) casserole dish. Bake at 180°C (350°F) for about 30-35 minutes, or until golden brown and bubbly.
Notes
- Use Fresh Ingredients: Fresh chicken and vegetables enhance the flavor and texture of the casserole. Avoid using old or wilted ingredients.
- Cook Pasta Al Dente: Make sure to cook the spaghetti until it’s just al dente before adding it to the casserole. This prevents it from becoming mushy during baking.
- Adjust Seasoning: Taste the sauce before mixing in the chicken and pasta. Adjust the salt and pepper to suit your preference for a more flavorful dish.
- Add Vegetables: For extra nutrition, consider adding vegetables like spinach or bell peppers. Sauté them with the mushrooms for added flavor.
- Let It Cool Before Storing: Allow the casserole to cool completely before refrigerating or freezing to prevent moisture buildup, which can affect texture.
Pioneer Woman Creamy Chicken Spaghetti Casserole