Chicken Spaghetti Casserole

Name: Chicken Spaghetti Casserole
Total time: 40 min
Ingredients: 1 pound spaghetti; 4 tablespoons (½ stick) salted butter; 0.25 cup all-purpose flour; 2.5 cups whole milk; 12 ounces Asiago cheese, shredded (about 4½ cups); 1 teaspoon kosher salt; 3 cups shredded rotisserie chicken (10 oz.); 3 tablespoons finely chopped fresh basil, plus more for serving; 3 tablespoons finely chopped fresh flat-leaf parsley, plus more for serving; 3 tablespoons finely chopped fresh chives, plus more for serving; 1 tablespoon fresh lemon juice (from 1 lemon)

3.8

(15)

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If your go-to pasta order is fettuccini alfredo, you’ll quickly fall in love with this cheesy chicken spaghetti casserole.

By

Liz Mervosh

Updated on April 21, 2023

Chicken Spaghetti Casserole — Photo: Greg DuPree

Hands On Time:

40 mins

Total Time:

40 mins

Yield:

8 servings

This chicken spaghetti casserole features a nutty, salty Asiago cheese, which makes for a rich and decadent sauce. A squeeze of lemon juice and a handful of fresh herbs keep the flavors balanced.

And because it finishes under the broiler, the dish is easy enough for even the busiest of weeknights. Have a party coming up? This simple casserole is great for big groups, especially if you serve it with a large summer salad and garlic bread. It could also work well for an easy Easter dinner.

Ingredients

1 pound spaghetti
4 tablespoons (½ stick) salted butter
¼ cup all-purpose flour
2 ½ cups whole milk
12 ounces Asiago cheese, shredded (about 4½ cups)
1 teaspoon kosher salt
3 cups shredded rotisserie chicken (10 oz.)
3 tablespoons finely chopped fresh basil, plus more for serving
3 tablespoons finely chopped fresh flat-leaf parsley, plus more for serving
3 tablespoons finely chopped fresh chives, plus more for serving
1 tablespoon fresh lemon juice (from 1 lemon)

Directions

Place oven rack in middle position. Preheat broiler to LOW. Lightly coat a 9-x 13-inch baking dish with cooking spray.
Cook pasta according to package directions. Drain, reserving 1/2 cup cooking water. Set aside.
Melt butter in a large skillet over medium-low. Add flour and cook, whisking constantly, until bubbling, about 2 minutes.
Increase heat to medium; slowly whisk in milk. Cook, stirring occasionally with a wooden spoon, until sauce thickens, 5 to 6 minutes.
Add cheese and salt and cook, whisking constantly, until smooth, about 2 minutes.
Remove mixture from heat. Stir in chicken, basil, parsley, chives, lemon juice, and cooked pasta. Stir in reserved cooking water as needed to create a creamy sauce.
Spoon mixture into prepared baking dish. Transfer to oven and broil until warmed through, about 4 minutes.
Garnish with additional basil, parsley, and chives. Serve immediately.