Everything about Homestyle Chicken Spaghetti Bake should make you feel right at home. Chicken braised to savory goodness in a broth of its own making? You know it! Spaghetti cooked in that same homemade chicken broth? Oh yes! That’s good home-cooking right there. And a creamy mushroom sauce, seared tender veggies, and plenty of melty cheese? Absolutely! Homestyle Chicken Spaghetti Bake checks all the boxes and brings comfort, first-class!
Ingredients
- 1 (4-pound) whole chicken
- 4 tablespoons kosher salt, plus more, to taste
- 1 bay leaf
- 8 ounces spaghetti, uncooked
- 3 tablespoons butter
- 1 large yellow onion, chopped
- 1/2 medium green pepper, coarsely chopped
- 2 celery ribs, chopped
- 2 cloves garlic, minced
- 1 (10.75-ounce) can cream of mushroom soup
- 1 (28-ounce) can diced tomatoes, drained
- 1 teaspoon Worcestershire sauce
- hot sauce, to taste
- 1/8 teaspoon freshly ground black pepper
- 1 cup medium cheddar cheese, shredded
Directions
Step 1 –Place the chicken, 4 tablespoons of the salt, and the bay leaf in a large Dutch oven.
Step 2 –Cover the chicken with water and bring to a boil over high heat.
Step 3 –Cover the Dutch oven and reduce the heat to medium-low.
Step 4 –Simmer until the chicken is tender, about 1 hour.
Step 5 –Transfer the chicken from the Dutch oven, reserving the broth in the pot.
Step 6 –Let the chicken cool completely, about 20 minutes.
Step 7 –Remove and discard the bay leaf.
Step 8 –Skin and de-bone the chicken.
Step 9 –Cut the chicken into bite-size pieces.
Step 10 –Preheat the oven to 350 degrees F.
Step 11 –Grease a 9×13-inch baking dish.
Step 12 –Reserve 1/4 cup of the chicken broth.
Step 13 –Bring the remaining broth in the Dutch oven to a boil over high heat.
Step 14 –Break the spaghetti into thirds and add it to the boiling broth, cooking until tender, about 12-15 minutes.
Step 15 –Drain the spaghetti, discarding the broth.
Step 16 –Return the spaghetti to the Dutch oven.
Step 17 –In a large skillet over medium-high heat, melt the butter.
Step 18 –Add the onion, the green pepper, the celery, and the garlic and sauté until tender, about 5 minutes.
Step 19 –Add the veggie mixture to the spaghetti.
Step 20 –Stir together the cream of mushroom soup and the reserved broth.
Step 21 –Stir the soup mixture into the spaghetti mixture.
Step 22 –Stir in the chicken, the diced tomatoes, the Worcestershire sauce, the hot sauce, and the black pepper.
Step 23 –Taste for seasoning and adjust with more of the salt if needed.
Step 24 –Spoon the mixture into the prepared baking dish.
Step 25 –Top with the shredded cheese.
Step 26 –Bake until the cheese melts, about 15-20 minutes.
Step 27 –Serve.
