Baked Cheesy Chicken Spaghetti

 

Baked Cheesy Chicken Spaghetti

Yield: 6 to 8 servings

Prep Time: 25minutes mins

Cook Time: 45minutes mins

Total Time: 1hour hr 10minutes mins

Ingredients

• 12 ounces spaghetti, broken in half
• 1 ¾ cups milk (preferably not skim; recipe works best with 1%, 2% or whole milk)
• 1 ½ cups chicken broth or stock
• ¼ cup + 2 tablespoons all-purpose flour
• 2 tablespoons salted butter
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• ¾ teaspoon table salt
• ⅛ teaspoon black pepper
• ⅛ teaspoon dried thyme
• ¾ cup grated Parmesan cheese, divided (see note)
• 2 ½ cups shredded medium or sharp cheddar cheese, divided (see note)
• 3 cups cooked, chopped chicken
• Chopped fresh parsley, for garnish, optional

Instructions 

• Preheat the oven to 375 degrees F. Lightly grease a 9X13-inch baking pan. Set aside.
• In a large pot of lightly salted boiling water, cook the spaghetti according to package directions until al dente. Drain and set aside (lift and separate the noodles a few times so they don't stick as they cool). Don't wash out the pot; just wipe dry, if needed.
• Add the milk, broth, and flour to a blender and process until smooth. Set aside.
• Return the pot to medium heat. Melt the butter and add the onion powder, garlic powder, basil, oregano, salt, pepper and thyme. Cook for 30-45 seconds, stirring often until the spices are sizzling and smell fragrant.
• Pour the milk mixture into the pot and bring to a simmer, whisking constantly. Continue cooking for 3 to 4 minutes until thickened.
• Remove the pot from the heat and add 1/2 cup of the Parmesan cheese and 2 cups of the cheddar cheese to the sauce (reserve the rest of the cheese for topping). Stir until the cheese has melted. Season to taste with additional salt and pepper (important!).
• In a large bowl (or back into the pot, if you prefer), add the cooked spaghetti and chicken. Toss and stir until the noodles and chicken are evenly coated with the sauce.
• Spread the pasta mixture evenly in the prepared pan. Sprinkle the remaining cheeses over the top.
• Bake for 20 to 25 minutes until hot and bubbly. Serve warm.

Notes

Seasonings: in place of the basil, oregano and thyme, you can sub in 1 1/2 to 1 3/4 teaspoons Italian seasoning.

Cheese: if you have the time, freshly grate block cheese for this recipe (vs using pre-shredded cheese which is coated with a powder substance to prevent it from clumping; but it also prevents it from melting as well). I like to grate the Parmesan on the small holes of the box grater, and I use the large holes of the box grater for the cheddar cheese.

Make-Ahead: this chicken spaghetti can be assembled the night before or the morning of to bake later in the day. It can also be frozen prior to baking. To bake, thaw overnight in the refrigerator and bake, covered, for 45 minutes, then uncover, and bake for a few minutes longer until hot and bubbly.

Cheesy Broccoli Chicken Recipe

 

CHEESY BROCCOLI CHICKEN AND RICE CASSEROLE

yield: 8 SERVINGS

 

cook time: 30MINUTES MINS

total time: 30MINUTES MINS

INGREDIENTS

• 6 tablespoons butter
• 1 cup diced carrots
• ½ cup diced onion
• 3 cloves garlic, finely minced, or 1 teaspoon garlic powder
• ⅓ cup all-purpose flour
• 2 cups chicken broth
• 4 ounces cream cheese, cut into cubes and softened
• ½ teaspoon salt
• Pinch of dried thyme
• Pinch of black pepper
• 2 cups shredded cheddar cheese
• 3 cups broccoli florets, chopped small
• 3 cups cooked, chopped chicken
• 2 cups cooked white or brown rice (see note)
• 1 ½ cups coarsely crushed Ritz crackers (about 1 sleeve, 32 crackers)
• 2 tablespoons butter, melted

INSTRUCTIONS 

• Preheat oven to 350 degrees F. Lightly grease a 9X13-inch baking pan and set aside.
• In a 12-inch deep skillet (if you don't have a deep skillet, use a 4- or 5-quart pot or saucepan), melt the butter over medium heat and add the carrots, onion and garlic. Cook, stirring often, until the veggies soften a bit, 4 to 5 minutes.
• Add the flour and stir to combine. Cook for 1 to 2 minutes, stirring constantly. Gradually whisk in the broth until smooth, and bring the mixture to a simmer. Cook for 1 to 2 minutes until thickened.
• Add cream cheese, salt, thyme and pepper. Continue cooking, whisking until mostly smooth (it's ok for there to be a few small lumps of cream cheese - you won't even notice them at the end).
• Off the heat, add the cheddar cheese and stir until combined. Season to taste with additional salt and pepper, if needed (this is important for flavor)! Set aside.
• Combine broccoli florets and 1/2 cup water in microwave-safe bowl. Cover and microwave for 3 to 4 minutes until broccoli is tender. (Alternately, you can steam the broccoli on the stovetop.) Drain excess water.
• To the cheese sauce, add the steamed broccoli, chicken and rice. Mix until evenly combined. Spread evenly in the prepared baking dish.
• In a small bowl, stir together the cracker crumbs and melted butter. Spread this mixture evenly over the top of the casserole.
• Bake for 20 to 30 minutes until hot and bubbling and the cracker topping is lightly golden (if it browns too quickly on top, lightly cover with foil and continue baking until the casserole is hot throughout). Serve immediately.

Cowboy Dinner

 

COWBOY DINNER {CORNBREAD BEEF AND BEAN CASSEROLE}

yield: 6 -8 SERVINGS

 

prep time: 30 MINS

cook time: 45 MINS

total time: 1 HR 15 MINS

INGREDIENTS

Beef Mixture:

• 1 1/2 to 2 pounds ground beef or ground turkey
• 1/2 cup diced yellow onion
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup frozen corn kernels
• 1 1/2 cups salsa, store bought or homemade
• 1 (15-ounce) can black, pinto, or white beans, rinsed and drained
• 1 to 2 cups shredded cheddar cheese

Cornbread Topping:

• 1/2 cup (85 g) cornmeal
• 1 1/2 cups (213 g) flour
• 1/3 cup (71 g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/3 cup oil
• 2 large eggs
• 1 1/4 cup milk

INSTRUCTIONS 

• Preheat the oven to 375. Lightly grease a 9X13-inch pan and set aside.
• In a large 12-inch skillet set over medium heat, cook the ground beef, onion, salt and pepper, until the meat is fully cooked. Drain the grease from the pan.
• Stir in the corn, salsa, and beans. Spread the beef mixture evenly in the prepared pan and set aside.
• For the cornbread, whisk together the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, eggs and milk. Whisk together until just combined (don't over mix).
• Sprinkle the cheese over the beef mixture. Pour the cornbread batter over the top and spread evenly all the way to the edges.
• Bake for 40-45 minutes until the cornbread is baked through. A toothpick inserted in the center should come out clean and the top should spring back lightly to the touch. Let the casserole rest for 5-10 minutes before serving.

Cheesy Enchilada Bake

 

CHEESY CHICKEN ENCHILADA BAKE

yield: 6 SERVINGS

 

prep time: 30 MINS

cook time: 45 MINS

additional time: 15 MINS

total time: 1 HR 30 MINS

INGREDIENTS

• 2 cups salsa verde or guacamole salsa (see note), see note
• 1 1/2 pounds boneless skinless chicken thighs or chicken breasts (I use thin cut) 
• **I used rotiserrie from Costco
• 1 tablespoon oil
• 1 medium yellow or white onion, thinly sliced into half moons
• 2 medium bell peppers, cored and sliced into strips
• 1/2 teaspoon salt
• Pinch of black pepper
• 1 (15-ounce) can black beans, rinsed and drained
• 1 to 2 cups shredded Monterey Jack or sharp cheddar cheese, or a combo
• Fresh, chopped cilantro

Seasoning Mix:

• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt, I use coarse, kosher salt
• 1/4 teaspoon black pepper

INSTRUCTIONS 

• Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch (or similar sized) baking dish. Spread one cup of the salsa verde (or guacamole salsa) in the bottom of the pan. Set aside.
• In a small bowl, combine all the seasoning mix ingredients. Pat the chicken dry. If using chicken breasts, cut them into thinner strips (similar to chicken tenderloin size or slightly larger). Sprinkle the seasoning mix evenly over the chicken (both sides). Set aside.
• In a 12-inch skillet or saute pan, heat the oil over medium heat. Add the onions and peppers. Sprinkle with salt and pepper. Saute until the onions and peppers start to soften, 3-4 minutes (they'll cook a bit more in the oven). Spread the onions and peppers over the salsa in the pan.
• Return the skillet to medium heat and add a drizzle of oil if the pan is dry. Add the chicken in a single layer (may need to do this in two batches) and cook for 30 - 60 seconds per side for some quick browning action - don't overcook (the chicken will cook longer in the oven). Remove the chicken from the pan and place in a single layer over the vegetables.
• Sprinkle the black beans over the chicken. Pour the remaining one cup salsa over the beans. Cover the dish with foil and bake for 20 minutes (bake for 35 minutes in this step if using chicken thighs).
• Uncover, sprinkle with cheese, and bake for another 10-15 minutes until the chicken is cooked through and the cheese is melted and bubbly. Add time, as needed, for the chicken to fully cook through.
• Remove from the oven, sprinkle with fresh cilantro, and let rest for 10-15 minutes. The sauce will thicken as the casserole rests. Serve over rice, quinoa, cauliflower rice, etc OR serve in tortillas (or roll up in burritos or enchiladas). Serve with additional toppings/garnishes as desired: avocados, fresh lime wedges, sour cream, additional cheese, tomatoes, etc.

NOTES

Salsa Verde: this recipe is pretty adaptable for what kind of sauce to use. The best variation I've tried is salsa verde (I use Trader Joe's brand) on the bottom of the dish and the creamy guacamole salsa (Herdez brand) over the top. I think green enchilada sauce could work equally well, too.

Slow Cooker: I haven't tried it yet, but I think this could transition extremely well to a slow cooker meal. Follow all the steps in the recipe except layer the ingredients in a greased slow cooker instead of a baking dish. Maybe 4-5 hours on low? Yes, I'm liking that idea quite a lot.