Simple Chickenetti Casserole (aka Chicken Spaghetti)

Simple Chickenetti Casserole is just creamy, cheesy spaghetti noodles and chicken baked to perfection in the oven. It’s comfort food at it’s finest. 

Combine chicken and spaghetti and what do you get? Chicken-etti. 

Creamy, cheesy chicken spaghetti, essentially.

Is it the most aesthetically pleasing casserole you’ve ever seen? No.

Is it healthy? No, not really.

So is it comfortingly delicious on a cold winter day? Definitely. Or any day, for that matter. And that’s why you should try it.

Make Chickenetti ahead of time to pull out and bake for a great meal on busy weeknights.

I like to make Chickenetti once in a while instead of the traditional classic spaghetti made with red sauce and ground beef.

Right now we are plum out of ground beef, so we’ve been cooking with other meats like chicken; which it’s good for me every now and then to be out of beef. I can get stuck in a rut of mostly cooking with ground beef since it’s right there in the freezer and we don’t usually keep a stash of chicken and pork in said freezer.

A couple of our favorite chicken dinner recipes lately have been Chicken Bacon Ranch Pasta and Ranch Chicken and Rice Casserole. (Yes, we like Ranch dressing around here!)

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Supplies

• Cookware – a large pot for cooking the pasta and possibly a pan for cooking the chicken.
• Mixing bowl – a large bowl works great to stir the entire Chickenetti mixture together in before baking.
• Cutting board – you might wish for a cutting board when it comes to cubing the Velveeta cheese and possibly for dicing or. shredding the chicken.
• Kitchen knife – to cube the Velveeta cheese.
• Can opener – just in case the cream of chicken soups don’t have those handy little opener things on the lids.
• Measuring cups and spoons
• Spatula – or something to stir with.
• 9×13 baking dish – a casserole dish to bake the Chickenetti in.

Ingredients

Chicken – cooked chicken. Leftover chicken works great, or cook some especially for this casserole!

Spaghetti – a package of spaghetti noodles

Condensed cream of chicken soup – homemade is best, but today we’re using bought for convenience. 

Chicken broth – chicken broth or just plain water works too.

Onion powder – granulated onion, since we don’t care for the texture of real onions in Chickenetti.

Parsley – dried parsley flakes or fresh parsley if you have it!

Salt – regular iodized table salt

Pepper – ground black pepper

Velveeta cheese – cubed Velveeta cheese.

You can find a handy little printable recipe card for Chickenetti at the bottom of this post. ⬇

How to make Simple Chickenetti Casserole

Preheat oven to 350 degrees.

If you’re using raw chicken, the first step will be cooking the chicken. (We literally just threw two boneless skinless chicken breast halves in a pan with some water and cooked them until internal temperature was 165 degrees.) Then shred with two forks or cut into bite size pieces with a knife.

Next up, break the spaghetti in half (no, we’re not Italians over here) and cook pasta in a saucepan according to package instructions. (Boil the spaghetti approximately 10 minutes until al dente; don’t over cook! It’ll soften more as it bakes.) Then drain off the excess pasta water.

Meanwhile, mix the cream of chicken soup, chicken broth, onion powder, parsley, salt, and pepper in a large mixing bowl.

Cube the Velveeta cheese and add it to the creamy mixture in the mixing bowl along with the cooked and shredded chicken and the cooked and drained pasta. Mix thoroughly with a spatula or spoon.

Grease a 9×13 baking dish with non-stick cooking spray or butter and spread the chickenetti mixture in the baking dish.

Cover with aluminum foil and bake at 350 degrees for 45 – 60 minutes. (Nothing is raw, so it’s just a matter of heating the Chickenetti thoroughly and melting the cheese!) Stir well and serve. Enjoy!🧡

What shall I serve with Simple Chickenetti Casserole?

Beings it’s so cheesy and creamy, I like to pair it with some fresh veggies like a garden side salad, steamed broccoli or in this case, green beans.

And for dessert, you can’t go wrong with Eclair Dessert or Pumpkin Torte.

Level up your Simple Chickenetti Casserole

This is a very basic recipe for Chickenetti (which is typical of Mennonite cooking) so there are alot of things you could add to it.

Diced onions, peppers, mushrooms, green chilies, celery salt, cayenne pepper, garlic powder… use your imagination and add what you like. (That’s the cool thing about cooking, you can tweak ’til your heart’s content!)

Sliced green onions or fresh parsley would make a pretty garnish.

Instead of chicken soup, you can change it up and do cream of mushroom soup; there are more soups out there like cream of celery and cheddar cheese soup that could also be used in place of cream of chicken.

How to store leftover Chickenetti Casserole

Store the leftover Chickenetti in an airtight container in the refrigerator for 3-5 days.

Notes

You can substitute water for the chicken broth, though you may want to adjust the amount of salt accordingly.

Leftover chicken from a roast chicken or a rotisserie chicken works wonderfully in this recipe.

Inspire your friends – share!

Did you try Simple Chickenetti Casserole?

How did it go for you? Leave a comment below if you made it and give it a star rating.

Thanks a million!

For visiting our small town. We’re glad to have you. Here’s a couple more recipes for main dishes to check out before you go:

Chicken Bacon Ranch Pasta

Ranch Chicken and Rice Casserole

We love you and we’ll be praying for you, ’til next time,

Julie