Chicken spaghetti is a uniquely American dish in the lineup of classic comforting casseroles. With tender noodles and shredded chicken baked in a creamy, cheesy sauce, it’s historically made with canned cream soups and some kind of vegetable like tomatoes or bell peppers. My version delivers the same comforting flavors but with no canned cream soups, though it still has the defining hallmark of breaking up the spaghetti into small pieces before it’s cooked. Chicken spaghetti is a great way to use up leftover rotisserie chicken or even cooked roasted turkey should you find yourself looking for a new way to eat poultry.

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What to serve with chicken spaghetti

Chicken Spaghetti

Serves 6 to 8

1 (14.5-ounce) can diced tomatoes, or 1 (10-ounce) can diced tomatoes with green chiles

1 pound dried spaghetti

4 tablespoons (1/2 stick) unsalted butter

1 medium yellow onion, diced (about 1 1/2 cups)

2 1/2 teaspoons kosher salt, plus more for the pasta water and seasoning

1 medium red bell pepper, diced (about 1 cup)

3 cloves garlic, minced

1/4 cup all-purpose flour

2 cups whole or 2% milk

1 cup low-sodium chicken broth

1 pound shredded, cooked chicken (about 3 cups)

12 ounces sharp cheddar cheese, shredded (about 3 cups)

Freshly ground black pepper

Chopped fresh parsley leaves or chives, for garnish (optional)

1. Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, heat the oven to 375 F. Drain one (14.5-ounce) can diced tomatoes in a heatproof colander in the sink and let sit in the colander (no need to rinse).

2. Break 1 pound dried spaghetti into thirds with your hands and add to the boiling water. Cook until al dente, 8 to 9 minutes. Drain in the same colander over the tomatoes. While the spaghetti is cooking, start the sauce.

3. Melt 4 tablespoons unsalted butter in a large Dutch oven or oven-safe pot over medium heat. Add 1 diced medium yellow onion, season with 1/2 teaspoon of the kosher salt, and cook until softened, 5 to 6 minutes. Stir in 1 diced medium red bell pepper and 3 minced garlic cloves and cook until the garlic is fragrant, about 1 minute.

4. Stir in 1/4 cup all-purpose flour and cook, stirring often, until the flour films the bottom of the pot, 1 to 2 minutes. Increase the heat to medium-high. Stir in 2 cups whole milk, 1 cup low-sodium chicken broth, and the remaining 2 teaspoons kosher salt until smooth. Cook, stirring frequently and scraping the bottom of the pot, until it comes to a boil, about 4 minutes. Turn off the heat.

5. Stir the tomatoes and spaghetti, 1 pound shredded, cooked chicken, and 8 ounces of the shredded sharp cheddar cheese (2 cups) into the sauce until evenly combined and the cheese until melted. Taste and season with kosher salt and black pepper as needed.

6. Sprinkle remaining 4 ounces shredded cheddar (1 cup) evenly over the top. Transfer the pot to the oven and bake until bubbling, about 20 minutes. For a browned top, turn the oven on to broil and broil until the cheese is browned in spots, 3 to 6 minutes. Let cool for 5 minutes before serving. Garnish with chopped fresh parsley leaves or chives if desired.

Recipe notes

(Christine Gallary is a senior recipe editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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