Food and Recipes Dish Casserole Chicken Spaghetti 4.3 (3) 3 Reviews Give your traditional chicken casserole a break and serve this bright and lively chicken spaghetti. You only need a Dutch oven and a 9-x-13 baking dish to create this delicious meal, meaning there is less clean-up afterwards. Cook and shred your chicken in advance to save time. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on April 5, 2019 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling: Lydia Pursell; Food Styling: Chelsea Zimmer Active Time: 30 mins Total Time: 1 hrs 35 mins Yield: 10 serves Ingredients 6 cups unsalted chicken stock 1 (14-oz.) bone-in, skin-on chicken breast, skin removed 3 (7-oz.) bone-in, skin-on chicken thighs, skin removed 12 ounce uncooked spaghetti 1 (5-oz.) can evaporated milk 2 tablespoons all-purpose flour 1 tablespoon lower-sodium Worcestershire sauce 2 teaspoons hot sauce 2 teaspoons kosher salt 2 tablespoons unsalted butter 1 1/2 cups chopped yellow onion (about 1 medium onion) 1 1/2 cups chopped red bell pepper (about 1 large pepper) 2 cups chopped tomatoes (about 3 medium tomatoes) 4 ounces sharp white Cheddar cheese, shredded (about 1 cup) Directions Preheat oven to 400°F. Bring stock to a boil in a Dutch oven over high. Add chicken to stock. Cover; reduce heat to medium. Cook until a thermometer inserted in thickest piece of chicken registers 160°F, about 25 minutes. Remove chicken; let stand until ready to use. (Inner temperature of chicken will rise as it stands.) Return stock to a boil over high. Add pasta to Dutch oven, and cook until just tender, about 9 minutes. Transfer pasta to a medium bowl (reserving stock). Return stock to a boil over high; boil until liquid is reduced to about 2 1⁄2 cups, about 1 minute. Whisk together evaporated milk and flour in a small bowl. Stir into stock; boil until slightly thickened, 2 minutes. Remove from heat; stir in Worcestershire sauce, hot sauce, and salt. Pour stock mixture over pasta. Return Dutch oven to medium-high heat. Add butter, onion, and bell pepper. Cook, stirring often, until tender, 5 to 6 minutes. Remove from heat; add pasta mixture back to Dutch oven. Shred chicken, discarding bones. (You should have about 4 1⁄2 cups meat.) Add chicken and tomatoes to Dutch oven; toss to coat. Pour mixture into a 13- x 9-inch baking dish coated with cooking spray. Top with cheese. Lightly coat aluminum foil with cooking spray. Cover with foil; bake until cheese is melted, 25 to 30 minutes. Chef's Notes You don't have to be a food stylist to create a casserole that looks as good as it tastes. Instead of pouring the pasta mixture from the pot into the baking dish, use tongs and a large spoon to twirl the noodles into nests, as shown below. Rate it Print