Cheesy Chicken Spaghetti with Fresh Spinach, Southern Casserole Style

There are some suppers that just wrap around you like a soft quilt — warm, familiar, and full of that down‑home goodness you can count on. Cheesy Chicken Spaghetti with Fresh Spinach is exactly that kind of dish. It’s creamy, hearty, and loaded with tender chicken, melty cheese, and a pop of fresh spinach that makes the whole skillet feel a little lighter without losing any of that classic comfort.
This is the kind of recipe you pull out on busy nights when you want something that tastes like you spent all afternoon in the kitchen — even though it comes together in under 40 minutes. It’s also a crowd‑pleaser, the kind of meal that makes the whole house smell like a hug. And if you’ve got grandkids running around, trust me, they’ll be circling the kitchen waiting for that first cheesy bite.
I love the mix of all good 'ole southern comfort foods.   Spaghetti's, Casseroles, and Soups, are just some of the favorite types of dishes that contain a mixture of foods and veggies together.   YUM!   

I threw this dish together.  I normally do put the chicken in the crock pot to cook on low before I throw in the other items.  However, I forgot.   I think I like it better this way.  It doesn't take so long to do.  It blended well and was just as delicious!

​I am calling this Cheesy Chicken Spaghetti with Spinach and Tomato.   Don't throw in the baby spinach until right before you get ready to serve.  No more than 5-10 minutes at most!   The spinach will be fresh and not wilted.

Here are the details on this delicious casserole:

Cheesy Chicken Spaghetti with Baby Spinach & Tomato
INGREDIENTS:

• 3 – medium boneless chicken breast
• 3/4- cup Milk
• 3 tablespoons lite sour cream
• 1 10.5 can Hunts stewed tomatoes (partially drained)
• 1 teaspoon red pepper flakes
• 2 teaspoons garlic pepper
• ½ cup mild cheddar cheese
• ½ cup shredded Mozzarella cheese
• ½ cup Parmesan cheese
• 1 package thin spaghetti
• 1 stick margarine
• 3 tablespoons Extra Virgin Olive Oil
• ¼ cup chopped onion (optional)

 
DIRECTIONS:
 
 Pre-heat Oven to 350 Degrees

​Spray large skillet  

1. Place boneless chicken breast in oven, season with garlic pepper, salt & pepper, along with half stick of butter, this will make that garlic butter taste)
2. Bake at 350 for approx. 30 minutes or until chicken isn’t pink in middle

 

In Medium Saucepan:

1. Fill with Water, salt/pepper, 1 tablespoon of Extra Virgin Olive Oil, 
2. Bring to Boil – Add in spaghetti and stir
3. Boil until tender
4. Drain, and stir in the additional 2 tablespoons of Extra Virgin Olive Oil, mixing through spaghetti

Transfer to Crock Pot (for bests results of not over baking)

1. Shred chicken with fork
2. Add cooked spaghetti, 3/4 cup milk, 1 can of Hunts stewed tomatoes (partially drain), red pepper flakes, garlic pepper, the other ½ stick of butter
3. Let simmer on low for about 30-minutes
4. Top with cheeses, let simmer in Crock Pot on low until cheese is melted. Add more milk if desired for creamy texture
5. Top with the ½ cup of baby spinach, stir in, let simmer for an additional 30 minutes on low setting

 ENJOY!
Pat