Scalloped Chicken And Spaghetti
Creamy scalloped chicken and spaghetti combine savory flavors with a cheesy, hearty sauce, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Heat chicken fat or butter in a skillet; add chopped onion, garlic, and sliced mushrooms and cook about 10 minutes until soft and lightly browned.
- Stir in flour until blended; gradually add chicken stock and cook over low heat until the mixture thickens and becomes smooth.
- Season with salt and pepper to taste.
- Add diced cooked chicken, stewed or canned tomatoes, and grated cheese to the sauce.
- Layer the chicken mixture and cooked spaghetti in a greased casserole dish.
- Top with buttered bread crumbs and a dash of paprika.
- Bake in a preheated oven at 375°F (190°C) for about 25 minutes or until browned.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream to the sauce. If you're out of chicken fat or butter, olive oil or margarine can work as substitutes. Feel free to mix in some vegetables like spinach or bell peppers for added nutrition. This dish can also be adapted by using gluten-free pasta for a gluten-conscious option, making it a versatile choice among American recipes.
Serving Suggestions
Serve this scalloped chicken and spaghetti with a fresh green salad or steamed vegetables for a complete meal. It pairs beautifully with Barbara's Potatoes for a comforting dinner. Consider offering a side of garlic bread to soak up the delicious sauce, enhancing the overall dining experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish, cover with foil, and warm in a preheated oven at 350°F (175°C) until heated through. You can also microwave individual portions, but be careful not to overheat as it may dry out the chicken.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Chicken And Spaghetti contains roughly 200 calories, with 9g protein, 39g carbohydrates, and 2g fat. It is an excellent source of vitamin C (32% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1484mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover rotisserie chicken for this recipe?
Absolutely! Leftover rotisserie chicken works perfectly and can save you time. Just make sure to shred or dice the chicken before adding it to the sauce, allowing the flavors to meld together seamlessly.
What can I substitute for chicken stock if I don't have any?
If you don't have chicken stock, vegetable broth is a great alternative that will still provide flavor. You could also use water with a bit of seasoning as a last resort, but the dish may be less flavorful.
Can I make this dish ahead of time?
Yes, you can prepare the casserole ahead of time and store it in the fridge before baking. Just cover it tightly with foil or plastic wrap. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).