Description
This easy Friendsgiving casserole by joanna gaines is a quick and simple holiday dish made for family dinners, potluck tables and cozy party meals. The best part is the creamy texture, golden cheese topping and savory layers that smell incredible from the oven. This healthy balance of protein and comforting ingredients has a special trick: combining rich cheeses with tender pasta creates a satisfying casserole unlike ordinary baked dishes. It’s perfect for weeknight dinner, meal prep or brunch ideas.
Ingredients
- 1 pound spaghetti
- 4 tablespoons unsalted butter
- 1/2 cup white onion
- 1 tablespoon garlic
- 1 red bell pepper
- 1 yellow bell pepper
- 1 cup baby bella mushroom
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup chicken broth
- 8 ounces cream cheese
- 2 cups white cheddar cheese
- 2 ounces processed cheese
- 1 teaspoon black pepper
- 2 cups shredded chicken
- 2 tablespoons fresh parsley
Instructions
- Preheat the oven to 300°F. Cook 1 pound spaghetti in salted water until al dente, then drain after 8 to 10 minutes. Keep the strands firm because they finish softening in the oven. Toss gently with a fork motion so the pieces separate. (I tried overcooking the spaghetti once, it became mushy after baking.) Melt 4 tablespoons butter at medium heat around 300°F on the stovetop for 3 to 4 minutes. Add diced white onion, minced garlic and bell peppers, then stir with a spatula until softened. You’ll smell the garlic bloom and see the vegetables turn glossy. Miss this step and the filling loses its savory base. Sautéing briefly keeps the vegetables tender while preserving their texture.
- Combine heavy cream, milk, chicken broth, cream cheese, cheddar cheese and processed cheese with the softened vegetables. Heat at medium-low temperature around 250°F for 6 to 8 minutes while stirring slowly with a wooden spoon. The cheese should melt into a smooth sauce that coats the spoon. Add black pepper and check the texture before combining. You’ll see a thick creamy sauce with melted cheese ribbons and smell the rich dairy flavors. Skip the gentle melting window and the sauce can split or become grainy. Slow melting helps the cheese proteins blend into a stable sauce.
- Fold shredded chicken and cooked spaghetti into the creamy sauce at medium temperature around 200°F for 3 to 5 minutes. Use a folding motion with a spatula so the sauce coats every strand without breaking them. The mixture should look creamy and evenly covered. Transfer the mixture gently and spread it into a baking dish. You’ll notice the pasta becomes glossy and the chicken distributes unevenly through the sauce. Rush this mixing stage and dry spots can appear after baking. Even coating keeps moisture locked around the pasta during baking.
- Bake the filled casserole at 350°F for 25 to 30 minutes until the cheese melts and the edges bubble. Spread the remaining cheddar over the top before baking and watch the surface closely. The top should develop golden patches while the center stays creamy. The casserole will smell rich and cheesy when the top browns. You’ll hear gentle bubbling near the edges and see uneven melted cheese spots. Go past the timing window and the sauce can dry out. Baking at 350°F melts the layers evenly without breaking the creamy sauce.
Notes
Pro Tips:
- Use freshly grated white cheddar instead of pre-shredded cheese because 2 cups of freshly grated cheese melts smoother and avoids a powdery sauce texture.
- Keep the spaghetti slightly firm after boiling for 8 to 10 minutes because the noodles continue absorbing sauce during the 350°F bake.
- Spread the cheddar topping unevenly before baking so some areas develop deeper golden patches while others stay creamy and soft.
- Rest the casserole for 5 minutes after removing it from the oven because the sauce thickens and the slices hold together better.
- Add fresh parsley only after baking with about 2 tablespoons so the herb stays bright and doesn’t lose its fresh flavor.
- Use a 9×13 glass baking dish because the wider shape helps the center heat evenly and prevents a thick watery middle.
Storage: Store leftover Friendsgiving Casserole By Joanna Gaines in a sealed glass container for up to 3 days in the refrigerator. For freezing, wrap individual portions tightly with freezer-safe layers and keep them frozen for up to 2 months. Thaw frozen portions overnight before reheating for the best texture. Reheat the casserole at 325°F for 20 to 25 minutes until warm throughout. Add 1 to 2 tablespoons of milk before reheating if the sauce looks thick. Discard leftovers if you notice sour smells, unusual texture, or visible mold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 736g
- Calories: 1214
- Sugar: 12g
- Sodium: 1439mg
- Fat: 109g
- Carbohydrates: 59g
- Fiber: 5g
- Cholesterol: 389mg