This chicken spaghetti baked cheese is comforting food at its easiest and most festive point! Start with a simple cheese sauce from the scratch and the final result is so delicious!
Literally, there is nothing luxurious in this spaghetti casserole at home, but Man-Oh-Man is always tasty. It is also a perfect meal to take friends and neighbors!
Making the creamy salsa with cheese
The structure of this recipe comes from the spaghetti noodles (and chicken).
He flavor From this recipe comes from the cheese sauce from the scratch. It’s simple to do!
- Disery butter and add simple conconcinations of the pantry (onion powder, garlic powder, basil, oregano, thyme).
- Mix the broth, milk and flour and add to the pot with condiments.
- Cook over low heat until it is bubbly and slightly thickened.
- Add Parmesan and Cheddar cheese and stir until it is completely melted.
That’s all! The sauce is creamy and cheesy with a delicious touch of Italian condiments to give it a little personality.
Assemble and bake
Mix the chicken and spaghetti with the sauce, extend in a 9×13 inches pan, sprinkle with a little more cheese (because why not) and bake until it is hot and bubbly around the edges?
If you have time Here is your soft reminder that Using freshly grated cheese (Unlike pre-triturated cheese, which is covered with a powder substance to prevent it flavor.
This baked pasta casserole is better immediately served when the sauce is silky and creamy and the noodles are perfectly cooked.
Reinventated comforting food
I love taking old school recipes with which I grew up and reinventing them in modern dishes made from the scratch that still carry the same vibrations of comforting food, but use easily accessible ingredients.
Making a homemade sauce for this chicken spaghetti saucepan Bake cheese is so fast and easy; It really does not take much longer than the recipes * direct/condensate access soup * that I ate growing.
While I have nothing against shortcuts or condensed soups, I appreciate a good and solid recipe that uses pantry ingredients and refrigerators without many processed or pre -trapped articles.
This recipe is a humble success every time I do it. I mean, what is not loving? Cheese + blatant noodles + chicken + more cheese. 😍
Of course, you could definitely expand things by throwing fungi into slices or peppers or tomatoes. But for a classic and simple pasta casserole, this baked cheese spaghetti is phenomenally tasty.
And we like it as it is.
This meal is perfect as food to take for friends and family. To get a list of other meals to carry and use often, click here.
A year ago: Cinnamon roll muffins
Two years ago: Croissant croissant croissant croissant bread
Three years ago: Swedish pancakes
Four years ago: Easy yogurt flat bread
Five years ago: Easy homemade English muffins {Integral grain option – You don’t need a mixer!}
Six years ago: Super easy s’mores chocolate foot {o tart}
Seven years ago: Incredible Night Milk Panquecs Fluffy
Eight years ago: Sweet shlsamic pork balsamic pork {slow cooking pot + instant pot}
Nine years ago: Fast Bread of Double Chocolate
Ten years ago: Shepherd cake
Chicken spaghetti with baked cheese
- 12 ounces spaghetti, broken in half
- 1 ¾ Cups Milk (preferably not sneak; the recipe works better with 1%, 2% or whole milk)
- 1 ½ Cups Chicken or broth broth
- ¼ cup + 2 tablespoons flour for all use
- 2 tablespoons Salad butter
- 1 teaspoon onion dust
- 1 teaspoon garlic powder
- 1 teaspoon Dry basil
- ½ teaspoon Dry oregano
- ¾ teaspoon table salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon Dry thyme
- ¾ cup Grated Parmesan cheese, divided (see note)
- 2 ½ Cups Medium or sharp cheddar cheese, divided (see note)
- 3 Cups cooked and chopped chicken
- Chopped fresh parsley, for garnish, optional
Prevent your screen from getting dark
-
Preheat the oven at 375 degrees F. slightly grease a 9×13 inches baking sheet. Set aside.
-
In a large pot of boiling water slightly salted, cook the spaghetti according to the package instructions until the dent. Drain and reserve (lift and separate the noodles several times so that they do not stick as they cool). Do not wash the pot; Simply clean, if necessary.
-
Add the milk, the broth and the flour to a blender and process until it is soft. Set aside.
-
Return the pot over medium heat. Derry the butter and add the onion powder, garlic powder, basil, oregano, salt, pepper and thyme. Cook for 30-45 seconds, often stirring until the spices are sizzling and smell fragrants.
-
Pour the milk mixture into the pot and it slowly, beating constantly. Continue cooking for 3 to 4 minutes until it thickens.
-
Remove the pot from the heat and add 1/2 cup of Parmesan cheese and 2 cups from the salsa cheddar (reserve the rest of the cheese for coverage). Stir until the cheese has melted. Season to taste with additional salt and pepper (important!).
-
In a large bowl (or back in the pot, if you prefer), add the cooked spaghetti and chicken. Mix and stir until the noodles and chicken are covered evenly with the sauce.
-
Extend the paste mixture evenly in the prepared pan. Sprinkle the remaining cheeses on top.
-
Bake for 20 to 25 minutes until it is hot and bubbly. Serve hot.
Cheese: If you have the time, you just replicate block cheese for this recipe (instead of using pre-triturated cheese that is covered with a powder substance to prevent it from agglomerating; but it also prevents it from melting too). I like to grate the Parmesan in the small holes of the box ralor, and use the large holes of the box of the box for the Cheddar cheese.
Service: 1 service, Calories: 475Kcal, Carbohydrates: 41gram, Protein: 35gram, Fat: 19gram, Saturated fat: 8gram, Cholesterol: 83mg, Sodium: 706mg, Fiber: 2gram, Sugar: 4gram
Recipe source: From Mel’s Kitchen Cafe
Discharge of responsibility: I am a participant in the Amazon Services LLC Associates program, an affiliated advertising program designed to provide a means for me to win rates by linking to Amazon.com and the affiliated sites. As Amazon Associate, I win the qualified purchases.
