Name: Chicken Cacciatore Casserole
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 8
Cuisine: American
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 (optional)

Chicken Cacciatore Casserole

This chicken cacciatore casserole transforms the classic Italian favorite into 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.

1 hr 20 min total 15 min prep 1 hr 5 min cook 8 371 cal

Instructions

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1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-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.