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- Prep
- 15 min
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- Total
- 30 - 35 min
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- Serving
- 4
Cheesy Baked Chicken Spaghetti Casserole
Ingredients
- 1 package (385 g) spaghetti
- 2 tbsp (30 ml) olive oil
- 400 g raw boneless skinless chicken breast or thigh, diced into ½ inch pieces and dusted with flour
- ½ onion, diced
- 1 clove garlic, minced
- 2 cups (500 ml) 18% cream
- 200 g Armstrong Extra Old Cheddar Cheese, shredded
- 2 tsp (10 ml) Dijon mustard
- 20 cherry tomatoes, cut in half
- ¼ cup Panko breadcrumbs
- Salt and pepper, to taste
Directions
- Preheat the oven to 400°F.
- Cook spaghetti according to package directions, cutting back time by one minute. (this will ensure the pasta isn’t over cooked after it’s been baked). Drain, reserving 1 cup (250 ml) of the starchy pasta water.
- Meanwhile, in a large skillet set over medium high heat, sauté the chicken (that has been dusted in flour) in olive oil for 5 minutes until golden brown. Reduce heat to medium and add onion and garlic and cook further for 5 minutes until fragrant and softened.
- Turn heat to high and stir in reserved pasta water and cook for one minute to reduce slightly. Add cream and bring to boil, stirring constantly. Next add half of the Armstrong Extra Old Cheddar cheese. When cheese has melted fully, remove from heat, and stir in Dijon mustard. Adjust the thickness with the reserved pasta water as needed. Season to taste with salt and pepper.
- Toss cooked spaghetti in the sauce with half of the cherry tomatoes. Pour into a deep 10 x 12 inch casserole dish.
- Sprinkle the remaining tomatoes and cheese on top followed by panko crumbs. Bake, uncovered, for 15-20 minutes until it bubbles, and the cheese and panko are golden brown.
- Remove from the oven and allow the dish to sit for 5 minutes before serving.
Tips
- If you don’t have cherry tomatoes, diced fresh tomatoes will do the trick.
- Experiment with healthy crunchy toppings like pumpkin, sunflower, or hemp seeds.
- Add a pinch of grated nutmeg or cayenne pepper to your sauce to boost the cheese flavour even further!
