One dish for all, and all in for this dish! The Spaghetti-for-All Casserole makes enough for everyone, and everyone really will want to get in on it: a whole shredded chicken braised in a homemade chicken broth… the same chicken broth that’s used to cook the spaghetti until tender, with various fresh vegetables and cream mushroom flavor to bring the best out of each bite! Oh yeah, this Spaghetti-for-All Casserole is a great all-around meal!
Ingredients
- 1 (4-pound) whole chicken
- 4 tablespoons kosher salt, plus more, to taste, divided
- 1 bay leaf
- 8 ounces spaghetti
- 3 tablespoons butter
- 1 large yellow onion, chopped
- 1/2 medium-size 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 –Grease a 9×13-inch baking dish.
Step 2 –Place the chicken, 4 tablespoons of the salt, and the bay leaf in a large Dutch oven.
Step 3 –Fill the Dutch oven with enough water to cover the chicken.
Step 4 –Bring the water to a boil over high heat.
Step 5 –Cover the Dutch oven and reduce the heat to medium-low.
Step 6 –Simmer until the chicken is tender and cooked through at 165 degrees F internally, about 1 hour.
Step 7 –Transfer the chicken to a plate, reserving the broth in the Dutch oven.
Step 8 –Cool the chicken completely, about 20 minutes.
Step 9 –Discard the bay leaf, skin and bone the chicken, and cut the meat into pieces.
Step 10 –Preheat the oven to 350 degrees F.
Step 11 –Transfer and reserve 1/4 cup of the chicken broth.
Step 12 –Bring the remaining broth to a boil in the Dutch oven over high heat.
Step 13 –Break the spaghetti into thirds and cook it in the broth until tender, about 12-15 minutes.
Step 14 –Drain the spaghetti well, discarding the broth it cooked in.
Step 15 –Return the spaghetti to the Dutch oven.
Step 16 –Melt the butter in a large skillet over medium-high heat.
Step 17 –Add the onion, the green pepper, the celery, and the garlic and sauté until tender, about 5 minutes.
Step 18 –Add the vegetable mixture to the spaghetti.
Step 19 –Stir together the cream of mushroom soup and the reserved broth.
Step 20 –Stir the soup mixture into the spaghetti mixture.
Step 21 –Stir the chicken, the diced tomatoes, the Worcestershire sauce, the hot sauce, and the black pepper into the pasta mixture.
Step 22 –Season the mixture with the extra salt.
Step 23 –Pour the spaghetti-chicken mixture into the prepared baking dish.
Step 24 –Top the pasta mixture with the cheddar cheese.
Step 25 –Bake until the cheese melts, about 15-20 minutes.
Step 26 –Serve.
