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This easy cheesy Chicken Spaghetti Casserole combines tender chicken and spaghetti in a cheesy and creamy sauce. It’s a family favorite casserole, the ultimate comfort food, and an easy prep recipe for busy nights.
Don’t forget to serve this Cheesy Garlic Bread alongside chicken spaghetti casserole, and a big green salad with all the fresh veggie mix-ins and your favorite salad dressing. Or try my Homemade Ranch Dressing – it never disappoints!
Cheesy Chicken Spaghetti Casserole Recipe
Chicken spaghetti casserole is a baked pasta dish that is perfect for feeding your family – not only does it make plenty of servings, it’s a simple prep dinner because it uses canned ingredients as well as cooked chicken – which means you can easily grab a rotisserie chicken for easy prep or use leftover shredded chicken from the fridge.
Everyone will love this cheesy spaghetti casserole with its tender spaghetti noodles, shredded chicken, bell peppers, two kinds of cheese, and all smothered in a sour cream and cream of mushroom soup creamy sauce.
Ingredients Needed For Chicken Spaghetti Bake
- Spaghetti : Use regular spaghetti noodles or thin spaghetti for the best results. Cook the pasta to al dente or softer depending on preference – remember that it will continue cooking slightly more in the oven. The recipe calls for 8 ounces to 12 ounces, which is either half of the 16 ounce box or slightly more. I use closer to 12 ounces when I make this recipe as my family prefers more pasta.
- Cooked Chicken : Use a rotisserie chicken, leftover chicken, canned chicken, or the ready-to-eat bite sized chicken that you can buy at the store. I like to put some raw chicken breasts + a can of chicken broth into the slow cooker in the morning, cook on LOW heat for 6-7 hours and that way it’s ready to go when it is time to make dinner.
- Cream of Mushroom Soup : Cream of celery soup or cans of cream of chicken soup can be used instead. Or try using one can of cream of mushroom + one can of cream of chicken soup.
- Chicken Broth : Chicken stock is another great alternative to broth.
- Sour Cream
- Grated Parmesan Cheese : It’s best to use the cheaper grated parmesan cheese, the shelf stable stuff that comes in the canister, or it can be found in the refrigerated section in a plastic container.
How To Make This Easy Chicken Spaghetti Recipe (Printable Recipe Card)
Preheat the oven to 350 degrees F. Lightly grease a 9×13 casserole pan with nonstick cooking spray. Set aside.
In a large pot of lightly salted water, cook the spaghetti noodles according to the package directions until al dente or softer depending on preference. Drain the spaghetti in a colander when done, but do not rinse it, and set aside.
In a large mixing bowl, combine the shredded chicken, cream of mushroom soup, chicken broth, sour cream, parmesan cheese, diced bell pepper, garlic powder, onion powder, pepper, and salt. Mix well to combine.
Gently fold the cooked spaghetti noodles into the chicken mixture until it’s evenly distributed. Transfer the mixture to the prepared baking dish making sure to spread it out evenly. Sprinkle the shredded cheese over the top of the casserole.
Bake for 25-30 minutes or until the casserole is bubbly and the cheese on top is golden brown. Remove the pan from the oven and let it cool for a few minutes before serving.
How To Store Leftover Chicken Spaghetti Casserole
Any leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days. Leftovers can be left inside the casserole dish or remove individual portions into airtight container for storage.
- To Reheat : Place leftovers in an oven-safe dish and bake at 350 degrees F for 20-25 minutes. Or heat in the microwave for 2-3 minutes until warmed through. You may need to add a touch of water or broth when reheating leftover spaghetti casserole.
- To Freeze : Tightly wrap the casserole dish with plastic wrap and then aluminum foil and place in the freezer for 2-3 months. Thaw in the fridge overnight and reheat in the oven until heated through.
What Are Some Substitutions I Can Make?
- Cheddar Cheese : Use your favorite variety of shredded cheese. Anything works – Pepper Jack, Monterey Jack, Colby Jack, or even Mozzarella cheese. I recommend shredding cheese using a box cheese grater rather than buying the pre shredded stuff.
- Parmesan Cheese : Substitute with Romano or Asiago cheese.
- Cream of Mushroom Soup : Any canned cream of soup works well in this recipe – cream of celery, cream of chicken, or cream of chicken with herbs.
Recipe FAQ’s
Can I Make This Pasta Casserole Ahead of Time?
Yes, you can prepare the casserole up to 24 hours ahead of time. Assemble it, cover it with foil, and refrigerate. Before baking, let it sit at room temperature for about 30 minutes before placing it into the oven to bake according to the recipe directions.
What Chicken Should I Use?
You can use any chicken you want in this casserole just make sure it’s cooked – either shredded or chunked chicken is just fine. Use up leftover chicken, a rotisserie chicken from the store, canned chicken, or you can cook some chicken breasts your preferred method – either grilled, stove top, oven baked, or in the crockpot with some chicken broth.
Can I Add A Crunchy Topping To The Cheesy Casserole?
Yes, you can add a topping of breadcrumbs mixed with melted butter or crushed crackers for added crunch. Sprinkle it over the casserole before baking.
Chicken Spaghetti Casserole
Ingredients
- 8-12 ounces spaghetti uncooked
- 3 cups cooked shredded chicken
- 2 cans (10.5 oz each) cream of mushroom soup
- 1 cup chicken broth
- 1/2 cup sour cream
- 1/2 cup grated parmesan cheese
- 1 red or green bell pepper finely diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1-2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 350℉. Lightly grease a 9×13 casserole pan with nonstick cooking spray. Set aside.
- In a large pot of lightly salted water, cook the spaghetti noodles according to the package directions until al dente or softer depending on preference. Drain the spaghetti in a colander when done, but do not rinse it, and set aside. *Estimate and use about half of the box of uncooked spaghetti (a 16 oz box). My family actually prefers more spaghetti noodles so I use closer to 12 ounces (or 3/4 of the box).8-12 ounces spaghetti
- In a large mixing bowl, combine the shredded chicken, cream of mushroom soup, chicken broth, sour cream, parmesan cheese, diced bell pepper, garlic powder, onion powder, salt, and pepper. Mix well to combine.3 cups cooked shredded chicken, 2 cans (10.5 oz each) cream of mushroom soup, 1 cup chicken broth, 1/2 cup sour cream, 1/2 cup grated parmesan cheese, 1 red or green bell pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- Gently fold the cooked spaghetti noodles into the chicken mixture until it's evenly distributed.
- Transfer the mixture to the prepared baking dish making sure to spread it out evenly. Sprinkle the shredded cheese over the top of the casserole.1-2 cups shredded cheddar cheese
- Bake for 25-30 minutes or until the casserole is bubbly and the cheese on top is golden brown. Remove the pan from the oven and let it cool for a few minutes before serving.
Notes
Nutrition
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