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Per serving
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- 1
Boil the spaghetti
Preheat your oven to 350°F. Break the spaghetti into 2-inch pieces and cook it according to the package directions. When you drain it, hang onto about a half cup of that pasta water — it'll help loosen the sauce later if things get too thick.
- 2
Soften the onion and garlic
While the pasta cooks, melt the butter in a Dutch oven over medium heat. Add the chopped onion and cook, stirring now and then, until it's crisp-tender, 6 to 8 minutes. Stir in the minced garlic and give it one more minute.
- 3
Make the creamy sauce
Stir the flour into the onion mixture until it's all blended, then gradually pour in the milk, whisking as you go. Bring it to a boil and cook, stirring, until it thickens up — about 2 minutes.
- 4
Bring it all together
Stir in the cubed cooked chicken, the cream of mushroom soup, the drained diced pimientos, the cubed cream cheese, 3/4 cup of the shredded cheddar, and the pepper. Add the drained spaghetti and toss until every strand is coated. If the sauce feels too thick, splash in a little of that reserved pasta water.
- 5
Bake until bubbly
Transfer everything to a greased 13x9-inch baking dish and sprinkle the remaining 3/4 cup shredded cheddar over the top. Cover and bake for 20 minutes, then uncover and keep baking until the cheese is bubbly, another 10 to 15 minutes. A little minced fresh parsley on top before serving never hurt anybody.
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Creamy Chicken Spaghetti Casserole
Created by: HomeCooking
Ingredients
- 12 oz spaghetti
- 1/4 cup butter
- 1 onion
- 2 garlic cloves
- 3 tbsp all-purpose flour
- 2 cup milk
- 3 cup chicken breast
- 10 3/4 oz condensed cream of mushroom soup
- 4 oz pimientos
- 4 oz cream cheese
- 1 1/2 cup cheddar cheese
- 1/2 tsp black pepper
Instructions
- Boil the spaghettiPreheat your oven to 350°F. Break the spaghetti into 2-inch pieces and cook it according to the package directions. When you drain it, hang onto about a half cup of that pasta water — it'll help loosen the sauce later if things get too thick.
- Soften the onion and garlicWhile the pasta cooks, melt the butter in a Dutch oven over medium heat. Add the chopped onion and cook, stirring now and then, until it's crisp-tender, 6 to 8 minutes. Stir in the minced garlic and give it one more minute.
- Make the creamy sauceStir the flour into the onion mixture until it's all blended, then gradually pour in the milk, whisking as you go. Bring it to a boil and cook, stirring, until it thickens up — about 2 minutes.
- Bring it all togetherStir in the cubed cooked chicken, the cream of mushroom soup, the drained diced pimientos, the cubed cream cheese, 3/4 cup of the shredded cheddar, and the pepper. Add the drained spaghetti and toss until every strand is coated. If the sauce feels too thick, splash in a little of that reserved pasta water.
- Bake until bubblyTransfer everything to a greased 13x9-inch baking dish and sprinkle the remaining 3/4 cup shredded cheddar over the top. Cover and bake for 20 minutes, then uncover and keep baking until the cheese is bubbly, another 10 to 15 minutes. A little minced fresh parsley on top before serving never hurt anybody.