Creamy Chicken Spaghetti Casserole

by

Comfort food at its finest: a luscious, cheesy pasta bake with tender chicken and vibrant veggies, perfect for cozy dinners or make-ahead meals.

Introduction: Why Chicken Spaghetti?

Chicken spaghetti casserole is a beloved Southern comfort dish that combines tender shredded chicken with pasta, creamy soups, melty cheese, and a medley of vegetables for a satisfying one-dish meal. It’s a nostalgic crowd-pleaser, perfect for feeding a family or bringing to potlucks and gatherings. This dish balances creamy, savory, and slightly spicy flavors, making it irresistible and adaptable to your taste.

Whether you’re a beginner cook or a seasoned home chef, this recipe is approachable, delicious, and easy to customize — plus, it freezes well, making it a great option for meal prep.

 Ingredients (US Measurements)

  • 8 oz spaghetti (about ½ standard 16 oz box)

  • 2 cups cooked, shredded chicken (rotisserie chicken or poached chicken breast/thigh)

  • 1 can (10.75 oz) condensed cream of chicken soup

  • 1 can (10.75 oz) condensed cream of mushroom soup

  • 1 can (10 oz) diced tomatoes with green chilies (like Rotel), drained

  • 1 cup sharp cheddar cheese, shredded

  • 1 cup mozzarella cheese, shredded

  • 1 medium yellow onion, finely chopped

  • 1 medium bell pepper (red or green), finely chopped

  • 1 tablespoon olive oil

  • ½ teaspoon seasoned salt (or to taste)

  • ¼ teaspoon cayenne pepper (optional, for heat)

  • 1 cup chicken broth (or reserved pasta water)

Step-by-Step Instructions

1. Prepare the Pasta

Preheat your oven to 350°F (175°C).
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente — tender but still with a slight bite — about 7 to 8 minutes. Drain the pasta, reserving about ½ cup of pasta water or chicken broth to help moisten the casserole if needed later. Set pasta aside.

2. Sauté the Vegetables

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the finely chopped onion and bell pepper. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 4 to 5 minutes. This step enhances their natural sweetness and melds flavors beautifully into the casserole.

3. Mix the Casserole Ingredients

In a large bowl, combine:

  • cooked spaghetti

  • shredded chicken

  • sautéed onions and bell peppers

  • 1 can condensed cream of chicken soup

  • 1 can condensed cream of mushroom soup

  • 1 can diced tomatoes with green chilies, drained

  • 1 cup chicken broth

  • ½ teaspoon seasoned salt

  • ¼ teaspoon cayenne pepper (optional, adjust to your heat preference)

Use a large spoon or spatula to gently but thoroughly mix everything together until evenly combined. The soups and broth create a rich, creamy sauce that coats the pasta and chicken.

4. Assemble the Casserole

Grease a 9×13-inch baking dish lightly with cooking spray or butter. Pour the casserole mixture into the dish and spread it out evenly.

Sprinkle the shredded sharp cheddar cheese and mozzarella cheese evenly over the top for a golden, melty crust.

5. Bake to Perfection

Cover the casserole dish with aluminum foil to keep the moisture in, and bake in your preheated oven for 30 minutes. This heats the casserole through and allows the flavors to meld.

After 30 minutes, remove the foil and bake uncovered for another 10 to 15 minutes, or until the cheese topping is bubbly and starting to brown.

6. Rest and Serve

Remove from the oven and let the casserole rest for about 5 minutes — this helps it set and makes serving easier. For a pop of fresh flavor and color, sprinkle chopped fresh parsley or additional shredded cheese on top before serving.

Serve hot, spooned onto plates, accompanied by garlic bread or a crisp salad for a complete meal.

How to Prepare the Recipe: Additional Tips and Tricks

  • Shredding Chicken: Use cooked rotisserie chicken for convenience. Alternatively, poach chicken breasts or thighs in seasoned water, then shred with two forks. For more flavor, simmer chicken in broth or add herbs and garlic to the cooking water.

  • Cooking Pasta: To avoid mushy casserole, cook pasta just until al dente; it will continue cooking in the oven. Slightly undercooked pasta holds texture better after baking.

  • Vegetables: Feel free to swap or add vegetables. Mushrooms, spinach, or zucchini work great here. Sauté added veggies with the onions and peppers.

  • Soups: Condensed soups are traditional here, but you can substitute with homemade white sauce or a creamy béchamel to control salt and fat content.

  • Cheese: Sharp cheddar offers a bold flavor while mozzarella adds gooey creaminess. You can experiment with Monterey Jack, Colby, or even pepper jack for a spicy twist.

  • Spice: Adjust cayenne pepper according to your heat tolerance. For milder tastes, omit or reduce it. For extra heat, add diced jalapeños or hot sauce.

  • Moisture: If casserole looks dry before baking, stir in a bit more chicken broth or reserved pasta water to keep it creamy.

  • Make Ahead: Assemble the casserole in advance, cover tightly, and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if baking from cold.

  • Freezing: Fully cooked casserole freezes well for up to 3 months. To reheat, thaw overnight in the fridge and bake covered at 350°F until warmed through.

Prep Time and Cooking Time

  • Prep Time: 15 minutes (including shredding chicken and chopping vegetables)

  • Cook Time: 45 minutes (baking time)

  • Total Time: Approximately 1 hour

Calories and Nutrition (Per Serving)

This recipe yields approximately 6 servings.

  • Calories: Around 350 to 400 kcal per serving

  • Protein: Approximately 25 grams

  • Fat: About 15 grams (depends on cheese and chicken cuts)

  • Carbohydrates: Roughly 30 grams (mostly from pasta and vegetables)

This makes for a balanced comfort meal, providing a good source of protein and energy with indulgent cheesy goodness.

Serving Suggestions

  • Serve with garlic bread or a crusty baguette to soak up the creamy sauce.

  • A simple green salad with vinaigrette cuts through the richness for a balanced plate.

  • Pair with a crisp white wine like Chardonnay or Sauvignon Blanc to complement the creamy, cheesy flavors.

  • Leftovers can be reheated gently in the microwave or oven; the casserole thickens, so add a splash of broth if needed.

Why This Recipe Works So Well

This creamy chicken spaghetti casserole combines classic comfort food elements: tender chicken, pasta, melty cheese, and a savory sauce. The tomatoes with green chilies add brightness and a mild kick, while the sautéed onions and peppers provide texture and sweetness. Using condensed soups keeps the sauce rich and easy.

The bake time allows flavors to marry and cheese to bubble and brown — that golden crust is what makes casseroles like this truly crave-worthy. The dish is easy to customize, forgiving with ingredients, and convenient for make-ahead meals or feeding a crowd.

Variations to Try

  • Spicy Chicken Spaghetti: Add diced jalapeños, hot sauce, or use pepper jack cheese instead of mozzarella for an extra kick.

  • Veggie-Loaded: Add chopped spinach, mushrooms, zucchini, or even corn to boost nutrition and texture.

  • Healthier Version: Use whole wheat or gluten-free pasta, low-fat cheese, and homemade cream sauce made with Greek yogurt or cauliflower puree.

  • Cream Cheese Addition: Stir in 4 oz cream cheese to the sauce mixture before baking for an ultra-creamy texture.

  • Bacon or Sausage: Add cooked crumbled bacon or sliced sausage for smoky, meaty layers of flavor.

Final Thoughts

Chicken spaghetti casserole is a soul-satisfying dish that’s simple to make yet impressive enough for guests. It’s flexible, forgiving, and a guaranteed crowd-pleaser. Whether it’s a weeknight dinner, potluck favorite, or meal prep winner, this recipe delivers cheesy comfort in every bite.

Try this recipe today and enjoy the perfect balance of creamy, cheesy, and savory flavors, all wrapped up in a hearty pasta bake.

Leave a Comment