Cheesy Chicken Spaghetti

This cheesy chicken spaghetti casserole is delicious and perfect for your family dinner table. Creamy and gooey perfection! I make it with no velveeta cheese or canned cream of mushroom soup. Just wholesome real ingredients mixed together into an awesome dish. 

This recipe freezes well so go ahead and make a double batch. One for dinner and one for the freezer. 

Ingredients Needed to Make Cheesy Chicken Spaghetti: 

• a whole chicken 

• spaghetti noodles

• butter

• mushrooms, finely chopped

• onion, finely chopped

• all purpose flour

• chicken broth

• 2 cups

• whole milk

• salt

• black pepper

• garlic powder

• mild diced tomatoes with green chilies

• shredded cheddar cheese, divided

Let’s Make it:

• Cook the chicken, debone and shred 
• Cook the pasta in the chicken broth 
• Make the creamy mushroom and onion sauce
• Mix together the sauce, pasta, chicken, and cheese 
• Place in a casserole dish and top with more cheese 
• Bake till cheese is bubbly 
• Serve and enjoy!

This is one of those comfort food dishes that the whole family will fall in love with. I hope it helps you realize that you can make real food with real ingredients and it doesn’t have to take all day to do it.

If you enjoyed this dish then I think you would also enjoy my:

• Beefy Noodles 
• Lasagna Soup 
• Creamy Bacon Potato Soup 

Happy Cooking! 

~Rachel Ballinger 💕

“A lot of living happens in the kitchen.”   ~Rachel 

Rachel Ballinger

Cheesy Chicken Spaghetti

This creamy cheesy chicken spaghetti is made without velveeta or cream of mushroom soup. Cook up a simple white mushroom and onion sauce and use real shredded cheese for a delicious dinner the whole family loves.

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Prep Time 1 hour hr 30 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 10 Servings

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

  

• 1 whole chicken
• 1 lb spaghetti noodles
• 1/2 cup butter
• 1 cup mushrooms finely chopped
• 1 cup onion finely chopped
• 1/2 cup flour
• 2 cups chicken broth divided
• 2 cups whole milk
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 1 can mild diced tomatoes with green chilies
• 3 cups shredded cheddar cheese divided

Method

 

1. In a large pot, place the chicken, cover with water and season generously with salt, pepper and garlic powder. Bring to a boil and simmer until soft, about an hour. Debone chicken and shred, reserving 3 cups for the recipe. Refrigerate the rest for another use.
2. In the same chicken broth, cook the spaghetti.
3. In a large pot, melt the butter. Add the onions and mushrooms and sauté for about 5 minutes until onions are transparent. Sprinkle in the flour and stir until absorbed. Add one cup chicken broth and milk and whisk till smooth. Season with the salt, pepper, and garlic powder. Let it simmer till thickened.
4. Add the diced tomatoes and green chilies.
5. Stir in 2 cups shredded cheese and stir till smooth and melted.
6. Add the cooked spaghetti noodles, shredded chicken, and second cup of chicken broth to the sauce and stir.
7. Taste and adjust seasonings as desired.
8. Pour into a casserole pan and sprinkle the third cup of cheese on top.
9. Bake uncovered in a 350 degree oven for 20 minutes until nice and bubbly.