Chicken Spaghetti Casserole

How to Make It

1. Step

Bring a Dutch oven filled with water to a boil over high heat. Add pasta and cook according to package directions; drain.

2. Step

Preheat oven to 350°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

3. Step

Heat 1 tablespoon oil in the Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 3 minutes. Add bell pepper; cook, stirring occasionally, until softened, about 2 minutes. Transfer the vegetable mixture to a plate. Do not wipe the pot clean.

4. Step

Heat 1 tablespoon oil in the Dutch oven over medium-high heat. Add mushrooms; cook, stirring occasionally, until the mushrooms are browned on the edges and have released their water, 5 to 8 minutes. Return the onion and bell pepper to the pot. Stir in broth, soup, mayonnaise, Cheddar, fontina, hot sauce, 1/4 teaspoon paprika and pepper. Remove from heat; add chicken and the spaghetti, stirring until just combined. Pour the mixture into the prepared baking dish.

5. Step

Combine panko and the remaining 1 tablespoon oil and 1/4 teaspoon paprika in a small bowl. Sprinkle evenly over the casserole. Bake until bubbling on the edges, about 30 minutes. Let stand for 15 to 20 minutes before serving.

Ingredients

8 ounces whole-wheat spaghetti
3 tablespoons extra-virgin olive oil, divided
½ cup finely chopped onion
1 cup finely chopped red or yellow bell pepper
1 (8 ounce) package sliced cremini mushrooms
1 ¾ cups reduced-sodium chicken broth
1 (10.5 ounce) can low-sodium cream of mushroom soup, such as Campbell’s
⅔ cup mayonnaise
½ cup shredded sharp Cheddar cheese
½ cup shredded fontina cheese
1 tablespoon Buffalo-style hot sauce, such as Frank’s RedHot
½ teaspoon smoked paprika, divided
¼ teaspoon ground pepper
3 cups shredded cooked chicken breast
½ cup panko breadcrumbs

Chicken Spaghetti Casserole

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