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Chicken Spaghetti Lasagna Bake

A rich and comforting Chicken Spaghetti Lasagna Bake featuring tender seasoned chicken, lasagna noodles or spaghetti, homemade creamy cheese sauce, marinara, and layers of melted mozzarella, cheddar, and Parmesan. An easy family-friendly casserole that makes 8 servings.
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Course: Casserole, Dinner, Main Course
Cuisine: American, Italian-American
Calories: 570
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups cooked chicken, shredded or diced
  • 9 noodles standard lasagna noodles, or substitute 12 oz spaghetti
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 cup chicken broth
  • 4 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup shredded mozzarella cheese for creamy sauce
  • 1/2 cup grated Parmesan cheese for creamy sauce
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese for layers and topping
  • 1/2 cup shredded cheddar cheese for layers and topping
  • 1/4 cup grated Parmesan cheese for topping
  • 2 tablespoons fresh parsley, chopped

Equipment

  • 9-by-13-inch baking dish
  • Large pasta pot
  • Colander
  • large skillet
  • medium saucepan
  • whisk
  • Wooden spoon or silicone spatula
  • Measuring Cups and Spoons
  • Sharp kitchen knife
  • cutting board
  • aluminum foil
  • Food thermometer
  • Cheese grater

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish with butter or cooking spray.
  2. Bring a large pot of salted water to a boil. Cook the lasagna noodles or spaghetti until al dente according to package instructions. Drain thoroughly and set aside.
  3. Heat olive oil in a large skillet over medium heat. Add diced yellow onion and red bell pepper. Cook for 4-5 minutes until softened. Add minced garlic and cook for another 30 seconds.
  4. Stir in cooked chicken, Italian seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook for 2-3 minutes, stirring occasionally, until the chicken is evenly coated with seasonings. Remove from heat.
  5. In a medium saucepan, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes. Gradually add milk and chicken broth while whisking. Cook for 4-5 minutes until the mixture begins to thicken.
  6. Reduce heat to low and stir in softened cream cheese until smooth. Add sour cream, 1 cup shredded mozzarella, and 1/2 cup grated Parmesan. Stir gently until creamy. Fold in the seasoned chicken mixture.
  7. Spread a thin layer of marinara sauce across the bottom of the prepared baking dish. Arrange one-third of the lasagna noodles or spaghetti over the sauce. Add one-third of the creamy chicken mixture and a few spoonfuls of marinara.
  8. Sprinkle with some of the topping mozzarella and cheddar. Repeat the pasta, creamy chicken filling, marinara, and cheese layers twice more. Finish with the remaining creamy chicken mixture, mozzarella, cheddar, and 1/4 cup Parmesan.
  9. Cover the baking dish loosely with aluminum foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until the cheese melts, the casserole bubbles, and the center reaches 165°F. Broil for 1-2 minutes if desired, watching carefully.
  10. Remove the casserole from the oven and rest for 10 minutes. Garnish with freshly chopped parsley. Slice into portions if using lasagna noodles or scoop into serving bowls if using spaghetti. Serve warm.

Nutrition

Calories: 570kcalCarbohydrates: 39gProtein: 32gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 125mgSodium: 910mgPotassium: 490mgFiber: 3gSugar: 8gVitamin A: 220IUVitamin C: 25mgCalcium: 480mgIron: 2.5mg

Notes

Servings: 8. Prep time: 20 minutes. Cooking and baking time: approximately 50 minutes. Rest time: 10 minutes. Total time: approximately 1 hour 20 minutes. Oven temperature: 375°F (190°C). Use a 9-by-13-inch baking dish. The recipe works with 9 standard lasagna noodles or 12 oz spaghetti. Rotisserie chicken makes preparation easier. Bake until the center reaches 165°F. Assemble up to 24 hours ahead and refrigerate. Refrigerate leftovers for 3-4 days or freeze for up to 2 months for best quality. Nutritional estimates use the lasagna noodle version and may vary by brand.

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