This Chicken Spaghetti Casserole is a nostalgic, comforting dish made with tender chicken, spaghetti, tomatoes, mushrooms, and a flavorful sauce enriched with ketchup, Worcestershire sauce, and mushroom soup. Baked until bubbling and creamy, this hearty family-style casserole is perfect for potlucks, Sunday dinners, and meal prepping. It’s versatile and customizable, ideal for feeding a crowd while making use of pantry staples. A timeless recipe that balances savory, tangy, and creamy flavors in every bite.
Ingredients
- 1 large hen ( or 2 small fryers)
- 8 oz thin spaghetti
- 2 onions (large, chopped fine)
- 1 bell pepper (chopped, optional)
- 15 oz tomato sauce
- 15 oz whole tomatoes (chopped)
- 1 ½ cups mushrooms (fresh or canned, chopped)
- ½ tsp Tabasco sauce (optional – omit if sensitive to spice)
- 3 tbsp Worcestershire sauce
- 1 cup ketchup (about ½ bottle)
- ½ tsp black pepper
- salt (to taste)
- 1 can cream of mushroom soup
Instructions
Step 1: Cook the Chicken
- Place the chicken in a large pot, cover with water, and simmer until tender.
- Remove chicken, set aside to cool, and reserve broth.
- Debone the chicken and cut into bite-sized pieces.
Step 2: Cook the Spaghetti
- In the reserved chicken broth, cook the spaghetti until just al dente.
- Drain and set aside.
Step 3: Make the Sauce
- In another large pot, sauté onions and optional bell pepper until softened.
- Stir in tomato sauce, chopped tomatoes, mushrooms, Worcestershire sauce, ketchup, Tabasco (optional), salt, and pepper.
- Cook the sauce on medium heat until well combined and slightly thickened.
Step 4: Combine and Layer
- Stir in the cooked chicken and spaghetti, mixing well to coat everything in the sauce.
- Transfer the mixture into a large baking dish.
- Spread the cream of mushroom soup evenly over the top.
Step 5: Bake
- Preheat oven to 300°F (150°C).
- Bake uncovered for 30 minutes or until heated thoroughly and bubbling.
- Adjust baking time depending on the depth of the dish.
Tips
- Substitute boneless skinless chicken for whole fryer to shorten prep time.
- The card notes you can omit green pepper if you don’t like it.
- Use the chicken cooking liquid to boil the spaghetti for extra flavor.
- Condensed cream of mushroom soup is used as a topping, add more for a creamier casserole.
- Add shredded cheddar or parmesan on top before baking for a cheesier finish.
- You may replace canned tomatoes with fresh chopped tomatoes when in season.
- Recipe says this “takes all day”, cook chicken ahead to split the work over two days.
- For milder flavor, reduce pepper and ketchup; for tangier sauce, increase ketchup slightly.
- Great make-ahead meal: assemble, refrigerate, then bake before serving.
Nutrition
Calories: 410kcalCarbohydrates: 42gProtein: 28gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 720mgPotassium: 640mgFiber: 3gSugar: 7gVitamin A: 0.09IUVitamin C: 16.2mgCalcium: 78mgIron: 2.7mg
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