While this creamy chicken spaghetti casserole recipe is doable on a busy weeknight, it’s full of wholesome ingredients and deep rich flavors.
Course Chicken Dinner, Main Course
Cuisine American
Keyword chicken casserole recipes, chicken pasta casserole recipes, chicken spaghetti recipes, pasta casserole recipes, spaghetti casserole recipes
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
Servings 8servings
Calories 771kcal
Author Kathleen
Ingredients
16ouncesspaghetti
1/2cupbutterdivided
1mediumonion,chopped
2poblano peppers, chopped
1jalapeno,ribs removed, seeded and chopped
1tablespoongarlic, minced
1/2cupall-purpose flour
1tablespoonchili powder
1tablespoonground cumin
2teaspoonsground coriander
2teaspoonsdried oregano
2 1/2cupswhole milk
1(12 ounce) canbeer
1tablespoonWorcestershire sauce
1/2cupchili sauce
1 1/2teaspoonssalt
1/2teaspoonblack pepper
3cupsMonterey Pepper Jack cheese, - dividedshredded
4cupschicken,cubed or shredded
1cupcheddar cheese,shredded
2tablespoonscilantro,chopped
Instructions
Preheat oven to 350°F (177°C). Spray an 11X14 inch baking dish with nonstick cooking spray.
Cook spaghetti (16 ounces) in well-salted water according to package instructions just to al dente. Drain pasta well then add back to the pasta pot.
Sauce:
In a large skillet, add 2 tablespoons butter and saute onion (1), garlic (1 tablespoon), poblano (2), and jalapeno (1) over medium-high until onion is translucent but not brown.
Add the remaining butter to the skillet and melt. When butter begins to bubble, sprinkle flour (1/2 cup), chili powder (1 tablespoon), cumin (1 tablespoon), coriander (2 teaspoons), and oregano (2 teaspoons) over the top and whisk over medium heat until evenly combined. Cook, stirring constantly, until spices become fragrant, about 1-2 minutes.
Remove skillet from heat and slowly whisk in milk (2 1/2 cups) and beer (1 can). Return to medium heat and cook until the mixture begins to bubble and thicken. Reduce heat to low and stir in Worcestershire Sauce (1 tablespoon), chili sauce (1/2 cup), salt (1 1/2 teaspoon), pepper (1/2 teaspoon), and 1 1/2 cups Monterey Pepper Jack cheese.
Pour sauce over pasta in the pot, add chicken (4 cups) then toss to coat evenly. Pour into the prepared baking dish, sprinkle the remaining Monterey pepper jack and cheddar (1 cup) over the top. Bake in the preheated oven until heat through and bubbly, about 25-30 minutes. Remove from oven, garnish with cilantro (2 tablespoons), and serve.