Chicken-Spaghetti Casserole

Chicken Spaghetti Casserole

Rotisserie chicken, creamy noodles, and buttery crackers come together in this succulent spaghetti casserole.

Chicken-Spaghetti Casserole
Yield: 10 to 12 servings
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  1. 2 tablespoons olive oil
  2. 1 cup chopped yellow onion
  3. 1 cup chopped celery
  4. 1 tablespoon minced fresh garlic
  5. 1 (16-ounce) package spaghetti, cooked according to package directions
  6. 1 prepared rotisserie chicken, shredded
  7. 1 (12-ounce) jar chicken gravy
  8. 2 (10-ounce) cans tomatoes with green chiles, undrained
  9. 2 cups shredded Monterey Jack and Cheddar cheese blend
  10. 1⁄2 teaspoon salt
  11. 1⁄2 teaspoon ground black pepper
  12. 1 sleeve buttery round crackers, crushed
  1. Preheat oven to 350°. Spray a 3-quart baking dish with nonstick cooking spray. Set aside.
  2. In a medium saucepan, heat olive oil over medium heat. Add onion, celery, and garlic; cook until onion is translucent, 3 to 4 minutes.
  3. In a large bowl, combine cooked pasta, chicken, onion mixture, chicken gravy, tomatoes, cheese, salt, and pepper. Spoon into prepared dish. Top with crushed crackers. Cover loosely with aluminum foil.
  4. Bake 20 minutes. Remove foil, and bake until top is browned, approximately 10 minutes more.
Taste of the South


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