Description
This comforting Chicken Spaghetti casserole combines tender chicken, spaghetti pasta, and a creamy, cheesy sauce baked to perfection. A Southern favorite, this easy dinner recipe is perfect for feeding a family or meal prepping for the week. Ready in under an hour and full of flavor, it’s a classic crowd-pleaser that never goes out of style.
Ingredients
12 oz spaghetti (uncooked)
2 cups cooked chicken, shredded or chopped (rotisserie recommended)
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel), drained slightly
½ cup chicken broth or water
½ cup diced onion (optional)
2 cups shredded cheddar cheese, divided
½ tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
Optional: ¼ tsp cayenne or paprika for added heat
Instructions
Cook the Spaghetti:
Bring salted water to a boil and cook spaghetti until just al dente.
Drain and set aside.
Preheat Oven:
Preheat your oven to 350°F (175°C).
Prepare the Sauce:
In a large bowl, mix together cream of mushroom soup, cream of chicken soup, drained Rotel tomatoes, broth, garlic powder, onion powder, and 1 cup of the cheddar cheese.
Stir in onions (if using), salt, pepper, and cayenne or paprika if desired.
Combine:
Add the cooked spaghetti and chicken to the sauce.
Toss to coat evenly.
Assemble:
Pour the mixture into a greased 9×13-inch casserole dish.
Sprinkle the remaining 1 cup of cheddar cheese over the top.
Bake:
Bake uncovered for 25–30 minutes or until hot and bubbly.
Serve:
Let the casserole rest for 5–10 minutes before serving.
Garnish with fresh parsley if desired.
Notes
Chicken Tip: Use rotisserie chicken or poach chicken while spaghetti cooks.
Cheese Variations: Mix in Monterey Jack, Pepper Jack, or Velveeta for a different flavor or creamier texture.
Vegetables: Add sautéed mushrooms, bell peppers, or spinach for extra nutrients.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American