CHICKEN CACCIATORE CASSEROLE

CHICKEN CACCIATORE CASSEROLE

This chicken cacciatore casserole makes the classic Italian favorite a crowd-pleasing one pot baked pasta dish. Chicken, spaghetti, and veggies simmer together in a rich tomato sauce and are finished with melted cheese. It will be a hit with your whole family.

INGREDIENTS 

  • 12 ounces dried spaghetti, broken in half

  • 2 tablespoons olive oil

  • 3 cloves garlic, minced

  • 1 teaspoon dried Italian seasoning

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • 3 cups chopped cooked chicken

  • 3 cups chicken broth

  • 2 cups marinara sauce

  • 1 (14.5 ounce) can petite diced tomatoes, undrained

  • 1 cup chopped onion

  • 1 cup chopped green bell pepper

  • 1 cup sliced mushrooms

  • 1 1/2 cups shredded Italian-blend cheese

  • 2 tablespoons chopped fresh Italian parsley

DIRECTIONS

  1. Preheat the oven to 375 degrees. Lightly grease a 9×13-inch baking dish.

  2. Add spaghetti to the prepared baking dish. Drizzle with 2 tablespoons olive oil, then sprinkle with garlic, Italian seasoning, salt, and pepper. Toss gently to coat noodles evenly.

  3. Stir together chicken, chicken broth, marinara sauce, diced tomatoes, onion, bell pepper, and mushrooms in a large bowl. Pour mixture over spaghetti and toss gently to combine. Cover the dish tightly with foil. 

  4. Bake in the preheated oven for 25 minutes.

  5. Remove casserole from the oven and stir mixture gently with tongs, pressing noodles down into the liquid. Cover tightly with foil and return to the oven.

  6. Bake for 20 minutes more. Remove foil, sprinkle cheese evenly over the top, and continue to bake, uncovered, until cheese is melted, 15 to 20 minutes more. Let stand 10 minutes before serving. Garnish with parsley.

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