Chicken Spaghetti is a common Sunday dinner casserole for me and many of my contemporaries, especially when we were young. A humble dish, as casseroles are, but special nonetheless. Sometimes made on Saturday to bake once we got home from church on Sunday, it was and is as comforting as macaroni and cheese, as satisfying as chicken and dumplings, and as underrated as most every cherished dish I grew up loving and still crave to this day.
It is not a baked version of an Italian spaghetti where chicken is substituted for ground meat. It is called “Chicken Spaghetti” because it is made with the same long, thin pasta, but other than that, the two have little in common.
