Chicken Spaghetti Casserole
50 min8 servings
A creamy baked pasta casserole with shredded chicken, Velveeta, cheddar, and a Cajun-seasoned tomato sauce.
| prepPreheat oven to 375°F / 190°C | ||||||||
| prepSpray a 13×9-inch / 33×23 cm baking pan with nonstick spray | ||||||||
| 680 g chicken breasts | Season & sear chicken 160°F / 71°C, 8–9 min | Fold in tomatoes, Parmesan, parsley & chicken | Layer spaghetti & sauce in pan | Top with cheddar & Parmesan | Bake 375°F / 190°C, 15–20 min until bubbly | Top with parsley, rest 5 min, serve | ||
| 1 ½ tsp kosher salt (for chicken) | ||||||||
| ½ tsp coarse ground black pepper + 1 ½ tsp Italian seasoning | ||||||||
| 15 ml olive oil (for chicken) | Sauté onion, pepper & spices, 6 min | Simmer wine, stock & Worcestershire, 5 min | Stir in Velveeta & soup until smooth, 3 min | |||||
| 1 ½ tsp olive oil (for vegetables) | ||||||||
| 120 g small diced yellow onion | ||||||||
| 120 g small diced green bell pepper | ||||||||
| 3 garlic cloves, minced | ||||||||
| 1 tsp garlic powder | ||||||||
| ½ tsp onion powder | ||||||||
| 1 tsp no-salt Cajun seasoning | ||||||||
| 120 ml white wine | ||||||||
| 120 ml chicken stock | ||||||||
| 1 ½ tsp Worcestershire sauce | ||||||||
| 225 g Velveeta, cut into cubes | ||||||||
| 1 10-oz / 280 g can condensed cream of mushroom soup | ||||||||
| 240 g canned petite diced tomatoes | ||||||||
| 25 g grated Parmesan (for sauce) | ||||||||
| 4 g minced fresh Italian parsley (for sauce) | ||||||||
| 225 g spaghetti, cooked | ||||||||
| 170 g shredded sharp cheddar | ||||||||
| 25 g grated Parmesan (for topping) | ||||||||
| 4 g minced fresh Italian parsley (for garnish) | ||||||||
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