This chicken spaghetti casserole is what I make when I need dinner on the table fast but still want everyone to actually enjoy it. Creamy, cheesy, with just enough kick from those Rotel tomatoes to keep things interesting. I threw this together one night using leftover rotisserie chicken and whatever I had in the pantry, and now my kids ask for it at least twice a month. Most of what you need is probably already in your kitchen, and the whole thing bakes while you help with homework or fold laundry.
When you're craving more easy weeknight meals like this, try my Easy Crockpot Chicken Pot Pie (Ready in 3 Hours!) or these Easy Mongolian Ground Beef Noodles | 7 Simple ingredients. You'll find plenty more cozy dinner recipes here too.
Why You Will love this Chicken Spaghetti Casserole
This Chicken Spaghetti Casserole is pure comfort in a 9x13 dish. It's incredibly easy to throw together, even on your busiest nights. The creamy texture comes from a dreamy combination of sour cream and two different soups that melt into the pasta beautifully. Sharp cheddar cheese gets stirred right into the mixture and then sprinkled generously on top for that golden, bubbly finish we all love.
You can make this ahead and pop it in the oven when you're ready, or even freeze it for later. It's one of those recipes that tastes even better the next day. Kids love the cheesy, mild flavor, and adults appreciate how satisfying and warming it is. Plus, cleanup is minimal since everything bakes in one dish.
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Chicken Spaghetti Casserole Ingredients
Here's what you'll need to make this Chicken Spaghetti Casserole, cheesy casserole.
See Recipe Card Below This Post For Ingredient Quantities
Shredded chicken: Cooked chicken gives this Chicken Spaghetti Casserole its hearty protein base. Use rotisserie chicken to save time, or cook and shred your own chicken breasts.
Spaghetti: Broken spaghetti noodles cook up tender and soak in all the creamy sauce. Breaking them in half makes the Chicken Spaghetti Casserole easier to serve and eat.
Cream of chicken soup: Adds a savory, creamy base that ties everything together without extra steps.
Cream of mushroom soup: Brings an earthy depth and extra creaminess to the sauce. If you're not a mushroom fan, you won't taste big chunks, just rich flavor.
Sour cream: This is what makes the casserole ultra-creamy and gives it a slight tang that balances the richness.
Rotel tomatoes with green chiles: Adds a gentle kick and a pop of color. The tomatoes and chiles give the dish a little Southern flair without being too spicy.
Chicken broth: Loosens up the sauce and adds extra savory flavor. It keeps everything from getting too thick or dry.
Sharp cheddar cheese: Melts beautifully and gives you that gooey, golden top layer. Sharp cheddar has more flavor than mild, so you get a nice cheesy punch in every bite.
how to make Chicken Spaghetti Casserole
Follow these simple steps to get this Chicken Spaghetti Casserole in the oven.
Preheat your oven: Set your oven to 350°F so it's ready when you need it. Grab your 9x13-inch baking dish and set it aside.
Cook the spaghetti: Bring a large pot of salted water to a boil and cook the broken spaghetti until it's al dente, just slightly firm. Drain it well and set it aside.
Mix the creamy sauce: While the pasta cooks, grab a large mixing bowl and stir together the cream of chicken soup, cream of mushroom soup, sour cream, Rotel tomatoes, chicken broth, and 2 cups of the shredded cheddar. Mix until everything looks smooth and combined.
Combine chicken and pasta: Add your shredded chicken and the drained spaghetti to the bowl. Stir gently until the pasta and chicken are coated in that creamy, cheesy sauce.
Transfer to baking dish: Pour the whole mixture into your prepared casserole dish and spread it out evenly. Sprinkle the remaining 1 cup of cheddar cheese on top.
Bake until bubbly: Slide the dish into your preheated oven and bake for 40 minutes. You'll know it's done when the edges are bubbling and the cheese on top is melted and starting to turn golden.
Cool slightly before serving: Let the casserole rest for about 5 minutes after you pull it out. This helps everything set up just a little so it's easier to scoop and serve.
Substitutions and Variations
Use different cheese: Try Monterey Jack, mozzarella, or a Mexican cheese blend instead of cheddar. Pepper jack adds extra spice if you like heat.
Swap the chicken: Ground turkey, ground beef, or even diced ham work beautifully in place of chicken.
Make it vegetarian: Skip the chicken entirely and load it up with sautéed mushrooms, bell peppers, and zucchini instead.
Add vegetables: Stir in frozen peas, diced bell peppers, or corn for extra color and nutrition.
Use different pasta: Penne, rotini, or egg noodles all work if you don't have spaghetti on hand.
Make it spicier: Use a hotter variety of Rotel, add diced jalapeños, or sprinkle in some red pepper flakes.
Go dairy-free: Use dairy-free sour cream and cheese alternatives, though the texture will be slightly different.
Expert Tips
Use rotisserie chicken: It saves so much time and adds great flavor. You can also use leftover turkey or any cooked chicken you have on hand.
Don't overcook the pasta: You want it al dente since it'll continue cooking in the oven. Mushy spaghetti makes for a mushy casserole.
Let it rest: Give the casserole 5 minutes to cool before serving. This helps it set up so you get neat portions instead of a soupy mess.
Taste before baking: Give the mixture a quick taste before it goes in the oven. If it needs more salt or a little extra kick, adjust it now.
Make it ahead: Assemble the casserole in the morning or even the night before. Cover and refrigerate, then bake when you're ready. You might need to add 5 to 10 minutes to the baking time if it's going in cold.
Equipment for Chicken Spaghetti Casserole
You don't need anything fancy for this Chicken Spaghetti Casserole. A large pot for boiling the spaghetti, a big mixing bowl for combining everything, and a 9x13-inch casserole dish for baking. A wooden spoon or spatula helps with stirring, and measuring cups make sure you get the amounts right. That's it. Simple tools for a simple, delicious meal.
Storage and Reheating Tips
Storing leftovers: Let the casserole cool completely, then cover it tightly with foil or transfer portions to airtight containers. It'll keep in the fridge for 3 to 4 days.
Freezing instructions: This Chicken Spaghetti Casserole freezes beautifully. You can freeze it before baking or after. If freezing unbaked, assemble everything but hold off on the top layer of cheese. Wrap tightly in plastic wrap and then foil. It'll keep for up to 3 months. Thaw overnight in the fridge before baking. If freezing after baking, let it cool completely first, then wrap well.
Reheating: For individual portions, microwave in 30-second bursts, stirring between each one until heated through. For the whole casserole, cover with foil and reheat in a 350°F oven for about 20 minutes or until warmed all the way through.
Scaling the recipe: Double everything and use two 9x13 dishes if you're feeding a crowd or want one for the freezer. Halve the recipe and bake it in an 8x8 dish for a smaller household.
Serving Suggestions
This Chicken Spaghetti Casserole is hearty enough to stand on its own, but here are some cozy sides that pair beautifully:
With a simple salad: A crisp green salad with ranch dressing balances out the richness of the casserole. Toss in some cherry tomatoes and cucumber for crunch.
Alongside garlic bread: Warm, buttery garlic bread is perfect for soaking up any extra sauce on your plate.
With roasted vegetables: Try roasted broccoli, green beans, or asparagus on the side for a pop of color and a lighter element.
For potlucks and parties: This Chicken Spaghetti Casserole travels well and stays warm for a while. Bring it to your next gathering with some tortilla chips and salsa on the side.
FAQ
What are some common mistakes to avoid when making chicken spaghetti?
Overcooking the pasta is the biggest mistake. Cook it just until al dente so it doesn't turn mushy in the oven. Another common issue is not mixing everything thoroughly, which can leave dry spots. Make sure the sauce coats all the pasta evenly. My mom always says to taste before you bake so you can adjust the seasoning.
What is the secret to a creamy chicken casserole?
The combination of sour cream and two different cream soups creates that ultra-creamy texture. Don't skip the chicken broth either, it keeps everything from getting too thick or gluey. Using sharp cheddar instead of mild also adds more flavor without needing extra ingredients.
What seasonings go in chicken spaghetti?
This Chicken Spaghetti Casserole keeps it simple with the seasonings already in the Rotel, soups, and cheese. If you want to add more, try garlic powder, onion powder, a pinch of paprika, or some Italian seasoning. A little black pepper never hurts either. Start small and taste as you go.
Is chicken tetrazzini the same as chicken spaghetti?
They're similar but not exactly the same. Chicken tetrazzini usually has mushrooms, a white wine cream sauce, and sometimes breadcrumbs on top. Chicken spaghetti casserole is more of a Southern comfort dish with cream soups, cheese, and often Rotel tomatoes. Tetrazzini tends to be a bit fancier, while chicken spaghetti is more homestyle and straightforward.
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chicken spaghetti casserole
Ingredients
Method
- Preheat the oven to 350˚F.
- Cook the spaghetti according to the package instructions until slightly firm.
- In a large bowl, combine the cream of chicken soup, cream of mushroom soup, sour cream, diced tomatoes with green chiles, 2 cups of shredded cheddar cheese, and chicken broth. Stir in the shredded chicken and cooked spaghetti.
- Transfer the mixture to a 9x13-inch casserole dish and spread evenly. Bake for 35-45 minutes, or until the casserole is hot and the edges are bubbly.
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