This comforting Chicken Spaghetti casserole is a hearty twist on traditional Tex-Mex flavors. It features tender spaghetti noodles tossed in a robust sauce made from sautéed vegetables, beer or stock, and ripe tomatoes. The dish is layered with shredded cooked chicken, pimento-stuffed olives, and generous amounts of melted cheddar cheese. The result is a creamy, savory bake with a slight kick from the chili powder. ItâÂÂs perfect for busy weeknight dinners or potlucks, offering a satisfying, home-style meal that feeds a crowd. The combination of warm spices and rich dairy makes it a family favorite that reheats beautifully for leftovers.
Chicken Spaghetti
Description
This comforting Chicken Spaghetti casserole is a hearty twist on traditional Tex-Mex flavors. It features tender spaghetti noodles tossed in a robust sauce made from saut&# 195;©ed vegetables, beer or stock, and ripe tomatoes. The dish is layered with shredded cooked chicken, pimento-stuffed olives, and generous amounts of melted cheddar cheese. The result is a creamy, savory bake with a slight kick from the chili powder. ItâÂÂs perfect for busy weeknight dinners or potlucks, offering a satisfying, home-style meal that feeds a crowd. The combination of warm spices and rich dairy makes it a family favorite that reheats beautifully for leftovers.Ingredients
Directions
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Preheat the oven to 350ðF (175ðC). Grease a large baking dish and set aside.
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Cook the spaghetti according to package directions until al dente. Drain and toss with 1 tablespoon of butter to prevent sticking. Set aside.
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In a large skillet, warm the bacon drippings over medium heat.
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Add the chopped onion, celery, green bell pepper, mushrooms, and minced garlic to the skillet. Sauté until the vegetables are softened, about 10-15 minutes. Cover if the mixture begins to dry out.
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Stir in the Worcestershire sauce and chili powder, cooking for 1 minute until fragrant.
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Sprinkle the flour over the vegetable mixture, stirring constantly to incorporate it fully.
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Gradually add the beer or chicken stock, chopped tomatoes, and chili sauce. Stir well to combine.
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Bring the sauce to a boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally, until the sauce thickens slightly.
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Remove the skillet from heat. Stir in the half-and-half and minced parsley until smooth.
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Pour the sauce over the cooked spaghetti in a large bowl and toss thoroughly to coat the noodles.
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Spread half of the spaghetti mixture into the prepared baking dish.
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Layer half of the cooked chicken, sliced olives, and grated cheddar cheese over the pasta.
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Top with the remaining spaghetti mixture, then add the rest of the chicken, olives, and cheese.
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Bake uncovered for 25-30 minutes, or until the cheese is melted and the sauce is bubbling around the edges.
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Let stand for 5 minutes before serving hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 262.0kcal
- % Daily Value *
- Total Fat 2.2g4%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 2.0mg1%
- Total Carbohydrate 50.0g17%
- Dietary Fiber 3.6g15%
- Sugars 1.0g
- Protein 10.0g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
