Cheesy Chicken Spaghetti is a delicious, satisfying baked spaghetti casserole dish that requires minimal effort with simple, fresh ingredients that makes for a hearty batch of good ol' comfort food.
1heaping tablespoon finely diced onion
1teaspoonminced garlic2 cloves
1cupchicken stock or broth
1cupnonfat milkor any type will work
Salt and pepper to taste
12ouncesuncooked spaghettiabout 2/3 of a package
2cupscubed or shredded cooked chicken breasts
1 1/2cupsfrozen peas
½poundof baconcooked and diced, divided
2cupsshredded Mozzarella cheesedivided
½cupshredded Parmesan cheese
Fresh parsleyfor garnish if desired
Preheat oven to 375 degrees F.
Cook the spaghetti in a large pot of boiling, salted water to just al dente (should still have a good “bite” to it). Drain and set aside.
Meanwhile, in a large saute pan or skillet, melt butter over medium low heat. Add onions and cook for 1 minute, then add minced garlic and cook 1 more minute. Add flour to the pan, and whisk together to make a roux. Cook until golden; 1-2 minutes. Add the chicken broth and milk, and whisk together to smooth out the lumps. Bring to a simmer and continue cooking until the mixture thickens; 2-3 minutes. Remove from heat. Season with salt and pepper. *If the mixture is too thick, whisk in a little chicken broth or milk to thin it out a little bit.
To the chicken broth mixture, stir in sour cream, 1 1/2 cups of mozzarella cheese and 1/2 cup Parmesan cheese. Add the cooked spaghetti, chicken, peas and bacon (reserve a small handful of the bacon for topping if desired) to the mixture and toss to combine and coat well.
Sprinkle the remaining ½ cup of Mozzarella on top of the spaghetti. Top with remaining bacon.
Bake in the preheated oven for 15-20 minutes or until golden and bubbly.