Chicken spaghetti casserole is a cozy, comforting classic that never disappoints!
This dish is a beautiful blend of tender spaghetti, juicy shredded chicken, creamy mushroom soup, and a mix of veggies.
I love how easy this dish comes together. It’s a great way to use up leftover rotisserie chicken.
Baked until bubbly and golden, this casserole is the epitome of comfort food.
Why You’ll Love This Chicken Spaghetti Casserole
Crowd-Pleaser: This comforting casserole is sure to be a hit with family and friends of all ages.
Time-Saver: Using pre-cooked shredded chicken and canned soups helps this dish come together quickly. It saves you so much time!
Freezer-Friendly: This casserole freezes beautifully, allowing you to stock up for busy days.
Budget-Friendly: With ingredients like spaghetti, canned soups, and basic vegetables, it’s easy on the wallet.
Ingredients
- Spaghetti: The perfect al dente pasta base to soak up all that creamy, cheesy sauce.
- Cooked Shredded Chicken: You get tender, flavorful chicken bites in every forkful. Rotisserie chicken works great here!
- Cream of Mushroom Soup: The secret to the rich, velvety sauce that coats each spaghetti strand.
- Chicken Broth: It adds a savory depth of flavor to the creamy casserole.
- Veggies: Onion, green bell pepper, and diced pimentos provide pops of color, texture, and flavor.
- Sharp Cheddar Cheese: Ooey, gooey, and oh-so-cheesy, it’s the ultimate comfort food topping.
- Seasonings: I use seasoned salt, cayenne pepper, salt, and black pepper.
How to Make Chicken Spaghetti Casserole
This casserole couldn’t be easier!
1. Preheat and grease. Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
2. Cook the spaghetti. Cook the spaghetti in a large pot of salted boiling water until al dente. Drain well.
3. Mix all the ingredients. In a large bowl, mix together the cooked spaghetti, shredded chicken, cream of mushroom soup, chicken broth, diced onion, bell pepper, pimentos, 1 1/2 cups of cheddar cheese, seasoned salt, cayenne, salt, and black pepper until combined.
4. Transfer to dish. Pour the mixture into the prepared baking dish. Top with the remaining 1/2 cup of cheddar cheese.
5. Bake the casserole. Bake uncovered for 35-40 minutes until bubbly and the cheese is melted and lightly browned on top.
6. Rest and serve. Let stand for 5 minutes before serving. Enjoy!
Tips for the Best Chicken Spaghetti Casserole
Follow these simple tips for the very best results.
- Put in some elbow grease. Shred cheese from a block for better melting and texture instead of using pre-shredded.
- Vary the veggies. Add your favorite vegetables like mushrooms, bell peppers, or onions to the casserole.
- Give it some crunch. For added texture, top the casserole with crushed crackers, potato chips, tortilla chips, or breadcrumbs before baking.
- Try tasty variations. Use different cheeses like pepper jack, stir in some sour cream, or top with crushed crackers or breadcrumbs for variety.
- Make it a complete meal. Pair the rich, creamy casserole with a simple green salad, steamed or roasted vegetables, and garlic bread or rolls.
How to Store
Leftovers of this casserole reheat beautifully!
To Store: Place the cooled casserole in an air-tight container and refrigerate for up to 3-4 days. Ensure it’s tightly sealed to maintain freshness.
To Freeze: Wrap the casserole tightly with both plastic wrap and aluminum foil. Or place in a freezer-safe air-tight container, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
To Reheat: For best results, reheat the casserole in the oven at 350°F until heated through, approximately 20-25 minutes. If using a microwave, cover the dish and heat on high for 2-3 minutes, stirring halfway through to ensure even warming.
Chicken Spaghetti Casserole
8
servings15
minutes40
minutes354
kcalThis hearty, cheesy chicken spaghetti casserole is pure comfort food. The tender chicken, creamy sauce, and gooey cheese make it a satisfying one-dish meal.
Ingredients
1 lb thin spaghetti, broken into 2-inch pieces
2 cups cooked shredded chicken
2 cans cream of mushroom soup
1 cup chicken broth
1 medium onion, diced
1 green bell pepper, diced
1 jar diced pimentos, drained
2 cups shredded sharp cheddar cheese, divided
1 tsp seasoned salt
1/4 tsp cayenne pepper
Salt and black pepper to taste
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- Cook the spaghetti in a large pot of salted boiling water until al dente. Drain well.
- In a large bowl, mix together the cooked spaghetti, shredded chicken, cream of mushroom soup, chicken broth, diced onion, bell pepper, pimentos, 1 1/2 cups of the cheddar cheese, seasoned salt, cayenne, salt, and black pepper until combined.
- Pour the mixture into the prepared baking dish. Top with the remaining 1/2 cup of cheddar cheese.
- Bake uncovered for 35-40 minutes until bubbly and the cheese is melted and lightly browned on top.
- Let stand for 5 minutes before serving. Enjoy!
Notes
- Use a combination of white and dark meat chicken for the best flavor and texture.
- Cook the spaghetti until just al dente so it doesn’t get mushy when baked.
- Use block cheddar cheese and shred it yourself for a smoother, creamier sauce.
