Beer makes batters better, meat more tender, and sauces more flavorful.
Baked Chicken Spaghetti Casserole
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- #66042
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
12 ounces spaghetti pasta
3 tablespoons butter
1 cup chopped celery
1 cup chopped onion
3/4 cup chopped green bell pepper
1 teaspoon all-purpose flour
1 1/2 cup chicken broth
1 cup milk
1 can (10.75 ounce size) cream of mushroom soup
2 cups cubed cooked chicken breast
1 cup shredded Mexican blend cheese
1/3 cup buttered cracker crumbs
directions
Preheat the oven to 325 degrees F.
Cook the pasta as directed on the package. Drain and set aside.
Melt the butter in a saucepan over medium-high heat. Add the celery, onion, and green pepper. Cook, stirring frequently, until the vegetables are soft.
Stir the flour into the vegetables and mix until combined. While stirring, slowly add the chicken broth and milk. Cook, stirring constantly, until the sauce thickens.
Stir the cream of mushroom soup and cubed chicken into the sauce. Mix well.
Place half of the sauce mixture in a 9x13 baking dish. Top with half of the spaghetti. Repeat the layers.
Sprinkle the cheese and cracker crumbs over the top.
Place the baking dish in the oven and bake at 325 degrees F for 45 minutes or until bubbly in the middle.
nutrition data
499 calories, 19 grams fat, 51 grams carbohydrates, 30 grams protein per serving.
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reviews & comments
October 8, 2009
I had boiled chicken the night before so prep time was about an hour. Everyone loved it!