Chicken Spaghetti Casserole

Indulge in the creamy, cheesy goodness of a classic Chicken Spaghetti Casserole that brings comfort with every forkful. This hearty dish combines tender shredded chicken, al dente spaghetti, and a velvety cheese sauce that bubbles to golden perfection in the oven. A true crowd-pleaser for family dinners, potlucks, or meal prep, this Chicken Spaghetti Casserole has stood the test of time for good reason. You’ll learn how to create a perfectly balanced casserole with the right textures and flavors that will have everyone asking for seconds.

Why You’ll Love This Recipe

This Chicken Spaghetti Casserole recipe is destined to become a regular in your meal rotation for so many reasons. First, the contrast between the tender strands of pasta, succulent chicken pieces, and the crispy, cheese-topped crust creates an irresistible textural experience. The creamy sauce, infused with aromatic vegetables and seasonings, coats every bite with rich flavor that’s comforting yet sophisticated.

What truly sets this baked chicken pasta dish apart is its incredible versatility. You can prepare it ahead of time for busy weeknights, customize it with whatever vegetables you have on hand, and easily scale it up for larger gatherings. Unlike many creamy casseroles that can feel heavy, this one maintains a perfect balance with bright pops of red bell pepper and green onions that cut through the richness.

Best of all, this Chicken Spaghetti Casserole transforms basic ingredients into something truly special without requiring advanced cooking skills – making it accessible for novice cooks while still impressing seasoned home chefs.

Ingredients

For this ultimate comfort food casserole, you’ll need:

• 12 oz (340g) spaghetti, broken into thirds
• 3 cups (about 1 lb/450g) cooked chicken, shredded or cubed
• 2 cans (10.75 oz/305g each) condensed cream of chicken soup
• 2 cups (8 oz/225g) sharp cheddar cheese, freshly grated and divided
• 1 cup (240ml) chicken broth
• 1 medium onion, finely diced (about 1 cup)
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 can (4 oz/113g) diced green chiles (mild)
• 1 cup (8 oz/225g) sour cream
• 1 tsp paprika
• ½ tsp dried oregano
• Salt and black pepper to taste
• 2 tbsp butter
• ¼ cup chopped fresh parsley for garnish

The freshly grated cheese is critical here – pre-shredded varieties contain anti-caking agents that prevent the silky melt you want in your cheese sauce. For the chicken, a rotisserie chicken provides excellent flavor and convenience.

Pro Tips

Perfect Pasta Technique: Cook your spaghetti just until al dente or even slightly underdone (about 1-2 minutes less than package directions). The pasta will continue cooking in the oven, and this prevents it from becoming mushy in the final dish. Rinsing the pasta after cooking stops the cooking process and removes excess starch that can make your casserole gummy.

Sauce Consistency Matters: For the ideal creamy texture, ensure your sauce is slightly thinner than you might expect before baking. As the Chicken Spaghetti Casserole bakes, the pasta absorbs liquid, and a sauce that seems perfect before baking might become dry afterward. If your mixture looks too thick when combining ingredients, add an extra splash of chicken broth.

Two-Phase Cheese Application: Reserve about one-third of your grated cheese for the top of the casserole. Apply this final cheese layer only in the last 10-15 minutes of baking to achieve that perfect golden-brown, slightly crispy top without burning. For an even more impressive finish, switch to the broiler for the final 2-3 minutes, watching carefully to get that restaurant-quality browned cheese crust.

Instructions

Step 1: Prepare Your Ingredients

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil for the pasta. While waiting for the water, shred or cube your cooked chicken and measure out all remaining ingredients. Having everything ready will make assembly much smoother.

Step 2: Cook The Pasta

Once the water is boiling, add the broken spaghetti pieces and cook for about 7-8 minutes or until just al dente. Remember, you want it slightly undercooked as it will continue to soften in the oven. Drain the pasta and rinse briefly with cold water to stop the cooking process. Set aside.

Step 3: Prepare The Sauce Base

In a large skillet over medium heat, melt the butter. Add the diced onion and bell pepper, sautéing until softened, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.

Step 4: Create The Creamy Mixture

Reduce heat to medium-low and add the condensed soup, chicken broth, sour cream, diced green chiles, paprika, and oregano to the skillet. Stir until well combined and smooth. Gradually add 1⅓ cups of the grated cheddar cheese, stirring until melted and incorporated into a velvety sauce. Season with salt and pepper to taste.

Step 5: Combine And Assemble

In a very large mixing bowl or directly in the skillet (if it’s big enough), combine the cooked pasta and shredded chicken with the cheese sauce. Gently fold everything together until the pasta and chicken are evenly coated. Transfer this mixture to your prepared baking dish, spreading it out evenly.

Step 6: Bake To Perfection

Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil, sprinkle the remaining cheese evenly over the top, and continue baking uncovered for an additional 10-15 minutes, until the cheese is bubbly and beginning to brown. For an extra golden top, place under the broiler for 2-3 minutes, watching carefully.

Step 7: Rest And Serve

Allow the Chicken Spaghetti Casserole to rest for 5-10 minutes before serving. This resting time helps the casserole set and makes serving neater. Sprinkle with fresh chopped parsley before bringing it to the table for a touch of color and fresh flavor.

Variations

Tex-Mex Chicken Spaghetti: Transform this classic into a southwestern delight by adding 1 cup of corn kernels, 1 cup of black beans (rinsed and drained), and substituting pepper jack for half of the cheddar cheese. Season with 1 teaspoon of cumin and ½ teaspoon of chili powder. Top with sliced avocado and crushed tortilla chips before serving for added texture and flavor.

Veggie-Packed Option: For a nutritional boost, incorporate 2 cups of additional vegetables like sautéed mushrooms, spinach, broccoli florets, or zucchini into the mixture. This variation works beautifully for using up vegetables in your crisper drawer while making the chicken pasta bake more colorful and nutrient-dense.

Gluten-Free Adaptation: This cheesy chicken casserole can easily be made gluten-free by substituting the regular spaghetti with gluten-free pasta (corn and rice blends hold up well) and ensuring your condensed soup is gluten-free. Many stores now carry gluten-free cream soups, or you can make a simple roux with gluten-free flour to create your own cream base.

Storage and Serving

This Chicken Spaghetti Casserole stores beautifully, making it perfect for meal prep. Refrigerate leftovers in an airtight container for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, cover with foil and warm in a 325°F oven for about 20 minutes, or microwave individual portions with a damp paper towel cover to maintain moisture.

For serving, pair this hearty casserole with a crisp green salad dressed with a light vinaigrette to balance the richness. Garlic bread or buttery dinner rolls make excellent accompaniments for sopping up any remaining sauce.

For an elegant presentation, serve individual portions in shallow bowls, garnished with fresh herbs and an extra sprinkle of freshly ground black pepper. For family-style serving, bring the entire casserole to the table in its baking dish (placed on a trivet) for a comforting, home-style appeal.

FAQs

Can I use leftover rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is actually ideal for this Chicken Spaghetti Casserole as it’s already seasoned and tender. Simply remove the skin and shred or cube the meat to measure about 3 cups.

Can I prepare this casserole ahead of time?
Yes! Assemble the entire casserole up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove from the refrigerator 30 minutes before baking and add an extra 10-15 minutes to the covered baking time.

What can I substitute for cream of chicken soup?
If you prefer to avoid canned soup, make a homemade version by creating a roux with 4 tablespoons each of butter and flour, then whisking in 2 cups of chicken broth and 1 cup of milk until thickened.

Can I use a different pasta shape?
Certainly! While traditional Chicken Spaghetti Casserole uses spaghetti, other pasta shapes like penne, rotini, or farfalle work well too. Just adjust cooking time according to package directions.

Why is my casserole too dry/too soupy?
For dry casserole, your pasta may have absorbed too much liquid. Add a splash of warm milk or broth when reheating. If too soupy, it may need more baking time or the pasta was overcooked. Let it stand longer before serving to set up more firmly.

Conclusion

This Chicken Spaghetti Casserole is comfort food at its finest — a creamy, cheesy hug in a casserole dish that brings together familiar flavors in a satisfying one-pan meal. It’s the kind of dish that creates dinner table memories and becomes a requested favorite for years to come. Whether you’re feeding a family on a busy weeknight, preparing a meal for a friend in need, or looking for crowd-pleasing potluck contribution, this versatile casserole delivers reliable deliciousness every time. The beauty lies in its simplicity and adaptability – master this base recipe, then make it your own with personal touches that reflect your taste preferences and the ingredients you have on hand.

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