This creamy chicken spaghetti casserole features shredded rotisserie chicken and a homemade roux-based sauce, ready in about 37 minutes.
This chicken spaghetti is a family favorite and it is perfect for kids. Rotisserie chicken makes this dish extra tender and easy to put together.
Creamy Chicken Spaghetti Casserole
Print RecipeIngredients
- For the Main Ingredients
- 2 lb rotisserie chicken, meat removed and shredded
- 4 oz cream cheese, softened
- 1 lb spaghetti noodles
- 4 tbsp unsalted butter
- 1 small onion, diced
- 5 cloves garlic, roughly chopped
- 4 tbsp all-purpose flour
- 1½ cup chicken broth
- ¾ cup milk
- 1 cup cheddar cheese, shredded
- 1 can diced tomatoes with green chilies
- salt, to taste
- black pepper, to taste
- mozzarella cheese, shredded, for topping
- Italian seasoning, for topping
Instructions
- Prepare the chicken and cream cheese. Remove all the meat from the rotisserie chicken and shred it into bite-sized pieces. Cut the 4 ounces of softened cream cheese into smaller pieces and set aside.
- Boil the pasta. Add the pound of spaghetti noodles to a pot of boiling water and cook until done. Drain the noodles and set aside.
- Sauté aromatics. Melt the 4 tablespoons of butter in a large pot over medium heat. Add the diced onion and cook until almost translucent. Add the chopped garlic and cook for another minute or two.
- Make the roux. Add the 4 tablespoons of flour to the pot. Cook down the flour on medium heat for about 5 minutes until it looks golden.
- Create the sauce. Slowly pour in the 1.5 cups of chicken broth while whisking or stirring constantly to keep it smooth. Repeat this process with the 3/4 cup of milk. Add the cream cheese and stir until melted. Add the cup of shredded cheddar cheese and stir until combined. Pour in the can of diced tomatoes with green chilies. Season with salt and pepper to taste.
- Combine and bake. Add the shredded chicken and cooked spaghetti to the sauce and mix well. Transfer everything to a 9×13 inch baking dish. Sprinkle the top with shredded mozzarella cheese and Italian seasoning. Bake at 400 degrees for 15 minutes. If you want the top a little browner, place it back in the oven at 475 degrees for an additional 1 to 2 minutes.
Nay’s Tips:
- Rotisserie chicken is more tender than cooking your own chicken breast.
- Add the broth and milk slowly to the roux to ensure the sauce stays smooth.
- If you want the top a little browner, you can broil it for a minute or two at a higher temperature.
- You can cook your own chicken breast instead of using rotisserie chicken.
Recipe FAQ
Can I use chicken breast instead of rotisserie chicken?
Yes, you can certainly cook your own chicken breast if you prefer not to use rotisserie chicken.
How do I keep the sauce from getting lumpy?
The secret is to add the chicken broth and milk slowly to the roux while whisking or stirring constantly to keep it smooth.
How can I get a browner crust on the cheese?
If you want the top a little browner, you can place it back in the oven at 475 degrees for an additional 1 to 2 minutes or broil it for a minute or two.
How should I store the leftovers?
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days.
What can I serve with this casserole?
This dish pairs well with a crisp side salad or some steamed green vegetables to balance the richness of the creamy sauce.
