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Delight in a creamy, cheesy Chicken Spaghetti Bake with crispy onion topping.
There's something comforting about a casserole that combines familiar ingredients in a new and delightful way. Chicken Spaghetti Bake brings together tender chicken and broccoli under a blanket of creamy cheddar, all encased in spaghetti. As it bakes, the cheesy aroma fills the kitchen, mingling with a hint of garlic from the garlic salt. It's a dish that invites you to linger, savoring each forkful. When you get a taste, the crunch of crispy fried onions tops it all, surprising with an added layer of texture.
The texture is warm and satisfying, with the spaghetti perfectly al dente—light yet substantial. A practical tip here is to cook your spaghetti until just al dente. This allows it to maintain a pleasant bite even after baking. Creamy, cheesy, and just a little bit indulgent, this bake is an ideal choice for gathering around the dinner table with friends or older family members. It invites easy conversation, laughter, and, of course, going back for seconds.
Baking this dish is more than just cooking; it’s crafting a meal that embodies warmth and connection. The process is as enjoyable as the result, combining simple prep with a rich payoff. It’s a reminder that sometimes, bringing together everyday ingredients can create something truly memorable and satisfying.
Ingredients
- 1 teaspoon garlic salt
- 8 ounces spaghetti
- 1 tablespoon salted butter
- 1 medium onion chopped
- 2 (10.5-ounce) cans condensed cream of chicken soup
- 1 (12-ounce) package frozen chopped broccoli thawed
- 2 cups cheddar cheese shredded
- 2 cups chicken cooked and diced
- 1 cup 2% milk
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 (2.8-ounce) can crispy fried onions
Directions
- Preheat the oven to 350 degrees F.
- In a large pot, bring water and the garlic salt to a boil.
- Add the spaghetti to the boiling water and cook, while stirring occasionally, until al dente, about 12 minutes.
- Drain the spaghetti and transfer it to a large bowl.
- In a skillet over medium heat, melt the butter.
- Add the onions and cook, while stirring, until lightly browned, about 5-7 minutes.
- Add the cooked onions to the spaghetti, tossing lightly to combine.
- Add the cream of chicken soup, the broccoli, the cheddar, the chicken, the milk, the salt, and the pepper to the spaghetti-onion mixture and toss to combine.
- Transfer the spaghetti mixture to a 9x13-inch baking dish.
- Bake for 20 minutes.
- Sprinkle the crispy fried onions on top of the bake and bake until golden and toasty, about 5 minutes.
- Serve hot.
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