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Ultimate Comfort Food Chicken Spaghetti Bake Recipe You Need to Try

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Learn how to make delicious Chicken Spaghetti Bake Recipe. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 12 ounces spaghetti noodles
  • 3 cups cooked chicken, shredded or diced (rotisserie chicken works beautifully)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup diced green bell pepper (optional, but adds great color and flavor)
  • 1 cup sliced mushrooms (optional, for an earthy, comforting touch)
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 cup chicken broth
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese (or mozzarella for a milder taste)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme or oregano
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup grated Parmesan cheese, for topping
  • 1/2 cup crushed buttery crackers or breadcrumbs (for a crispy topping)

Substitutions and tips: If you want a lighter version, whole milk can be swapped for 2% or even unsweetened almond milk, though the sauce may be a bit less rich. For a gluten-free option, use gluten-free pasta and substitute the flour with cornstarch or a gluten-free flour blend. If you’re short on time, pre-cooked chicken from the store makes this dish a breeze — Mama Lu always said, “Use what you got, honey.”

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray. I always think of this moment as setting the stage — just like Mama Lu would prepare her cast iron skillet before starting a meal.
  2. Cook the spaghetti noodles according to package instructions until al dente. Drain and set aside. Don’t overcook — you want them to hold up under the creamy sauce and baking.
  3. In a large skillet over medium heat, melt the butter. Add the chopped onion, garlic, green bell pepper, and mushrooms. Sauté until soft and fragrant, about 5-7 minutes. This step is where the flavors start to build, just like the quiet moments on the porch when stories would start to unfold.
  4. Sprinkle the flour over the veggies in the skillet and stir well to coat. Cook for about 2 minutes to remove the raw flour taste, stirring constantly. This little trick thickens the sauce later, giving it that smooth, velvety texture that makes this dish so irresistible.
  5. Gradually whisk in the warmed milk and chicken broth, making sure to break up any lumps. Keep stirring until the sauce thickens, about 5 minutes. You’ll know it’s ready when it coats the back of a spoon — just like Mama Lu’s gravy.
  6. Remove the skillet from heat and stir in the shredded cheddar and Monterey Jack cheeses until melted and creamy. Add smoked paprika, thyme, salt, and pepper to taste. This is where the magic happens — the sauce becomes rich and comforting, a warm embrace in a bowl.
  7. Fold in the cooked chicken and drained spaghetti noodles gently, making sure everything is well coated with the cheesy sauce.
  8. Pour the mixture into your prepared baking dish and spread evenly. Sprinkle the Parmesan cheese and crushed crackers or breadcrumbs evenly over the top for that perfect golden crust.
  9. Bake uncovered for 25-30 minutes, or until the top is bubbly and golden brown. You’ll want to watch for that moment when the edges start to caramelize — that’s the mark of a good bake.
  10. Let the casserole cool for about 5 minutes before serving. This resting time lets the flavors settle and makes it easier to scoop out hearty portions.

Find it online: https://claracooking.com/chicken-spaghetti-bake-recipe/