Whether you know it as Chicken Spaghetti or chickenetti, this comfort food casserole is a creamy, cheesy crowd-pleaser! Perfect for potlucks and family dinner (it serves 10!), my version skips the canned soup and layers in some Tex-Mex flavors to make it extra scrumptious.Email Me the Recipe! Please enable JavaScript in your browser to complete this form.Email Address *OptionsSave to my free Well Plated recipe boxHidden Username FieldGo From time to time, we'll send you Well Plated emails.You can unsubscribe anytime.

Have an account? Log In.A classic Midwestern casserole with some Well Plated twists.Chicken spaghetti is an Amish casserole made to feed a crowd on a budget.

And, as it goes with most Midwestern casserole recipes, the original version is made with lots of canned soup and cheese.I’m not going to skip the cheese (fear not!), but I am going to teach you to swap in a homemade cream sauce that’s still easy, but not as high in sodium.And then we get a little bit sassy and turn it into a real-deal meal… We are adding veggies with onion and red bell pepper, along with a hefty 3 garlic cloves to infuse the chicken spaghetti casserole with more flavor (and a pop of color too).

Diced tomatoes with green chiles, pimentos, cumin, and paprika add incredible flavor to the sauce and give this old-fashioned casserole a little Tex-Mex spin.Whole wheat spaghetti gives the casserole some extra heartiness and a subtle flavor

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