Juicy chicken, bright peppers and tomatoes, bathing in a cream, flavorful sauce… and all that smothered under bubbly melted cheddar cheese, and smelling of sweet nostalgia. If that’s not what they call comfort food, I don’t know what is.
This dish is hands down the ultimate dinner of my childhood. My mom made it AT LEAST once a month while I was growing up it feels like, and to this day the simple comforting classic never gets old.
Chicken spaghetti is such a retro dish, hardening back to the generation before us, when pantry staples and “semi-homemade” were ruling values in the kitchen. And don’t get me wrong, I’m not hating. I love how easy this dish is to throw together. It goes from one pan to a casserole dish in 15 minutes, and then the oven does the rest of the leg work.
The dish also freezes and reheats well, making it PERFECT for your make ahead and meal planning rotation.
My Mom’s Chicken Spaghetti
- 1 pkg Spaghetti noodles
- 1 Green bell pepper Diced
- 1 Yellow onion Diced
- 2 Celery stalks Diced
- 1 Rotisserie chicken Meat pulled off and diced
- 2 Tsp garlic powder
- Salt & pepper To taste
- 4 Dashes Worcestershire sauce
- 1 Can Diced tomatoes and green chilis
- 1 Can Cream of chicken soup
- 1 Can Cream of mushroom soup
- 1 Can Cream of celery soup
- 1 1/2 Cups Cheddar cheese Freshly shredded
- Preheat oven to 375F.
- Cook the spaghetti in boiling water until almost al dente. Drain immediately.
- In a large skillet or sauté pan, add some cooking oil and sauté the onion, bell pepper and celery until soft and fragrant, about 4-5 minutes.
- Add in the chicken, along with the seasonings and Worcestershire sauce and cook for another few minutes.
- Add the diced tomatoes and green chilis, along with all three cans of soup, and simmer the mixture for about 10 minutes.
- Pour the mixture into a 9×13’’ greased casserole dish. Top with the shredded cheese.
- Bake for 45 minutes until golden brown and bubbly on top.