This chicken spaghetti casserole has a super-creamy sauce that coats pasta, chicken and a generous serving of veggies.
Panko gives this family-friendly casserole a bit of crunch on top.
Be sure to let it rest for 20 minutes after coming out of the oven.
Photo: Photographer: Victor Protasio, Food Stylist Karen Rankin
This allows the casserole to cool and also set up nicely before serving.
Add pasta and cook according to package directions; drain.
Preheat oven to 350F.
Photographer Victor Protasio, Food Stylist Karen Rankin
Lightly coat a 9-by-13-inch baking dish with cooking spray.
Heat 1 tablespoon oil in the Dutch oven over medium-high heat.
Add onion; cook, stirring occasionally, until softened, about 3 minutes.
Photographer Victor Protasio, Food Stylist Karen Rankin
Add bell pepper; cook, stirring occasionally, until softened, about 2 minutes.
Transfer the vegetable mixture to a plate.
Do not wipe the pot clean.
Photographer Victor Protasio, Food Stylist Karen Rankin
Photographer Victor Protasio, Food Stylist Karen Rankin
Heat 1 tablespoon oil in the Dutch oven over medium-high heat.
Return the onion and bell pepper to the pot.
Remove from heat; add chicken and the spaghetti, stirring until just combined.
Pour the mixture into the prepared baking dish.
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.
To make ahead
Prepare through Step 4; cover and refrigerate for up to 3 days.
Prior to baking, let stand at room temperature for 30 minutes.
Uncover, top with panko mixture and bake until bubbling on the edges 30 to 35 minutes.
Let stand for 15 to 20 minutes before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
