Chicken Spaghetti Casserole Recipe
Chicken Spaghetti Casserole Recipe: Creamy, Cheesy & Comforting Dish
When I first made chicken spaghetti casserole, I honestly didn’t expect it to disappear from the table so fast. The creamy, cheesy pasta with tender chicken and a golden top just pulled everyone in for seconds.
I love how it’s a one-dish meal that feels like comfort in every bite. Plus, it’s a lifesaver for using leftover chicken in a way that tastes fresh and exciting. Now, it’s one of those recipes I turn to when I want something hearty without a ton of fuss.
Ingredients
Here’s what you’ll need to make this delicious chicken spaghetti casserole, along with some pro tips I’ve learned over time.
- 3 cups cooked chicken, shredded – Freshly cooked chicken works best, but rotisserie chicken is a great shortcut.
- 12 oz spaghetti – Cook until just al dente so it doesn’t get mushy when baked.
- 1 can (10.5 oz) cream of mushroom soup – Gives a rich, savory base; you can use cream of chicken for a milder flavor.
- 2 cups sharp cheddar cheese, freshly grated – Don’t use pre-shredded cheese; it melts smoother and tastes richer.
- 1 green pepper, diced – Adds crunch and freshness.
- 1 medium onion, diced – Brings depth to the flavor.
- 4 oz jarred pimentos, drained – Adds a subtle sweetness and color.
- 1 to 1½ cups chicken broth – Use homemade or from cooking the chicken for extra flavor.
- 1 teaspoon Lawry’s seasoned salt – Enhances overall taste.
- ¼ teaspoon cayenne pepper – For a gentle heat; adjust to taste.
- Salt and black pepper – To taste.
Note: This recipe makes about 6 servings.
Variations
You can easily adjust this casserole to fit your taste or dietary needs.
- Swap the cream of mushroom soup for cream of celery for a lighter, herb-forward flavor.
- Use gluten-free spaghetti for a gluten-free version.
- Add sautéed mushrooms, zucchini, or spinach for extra veggies.
- For a dairy-free option, use plant-based cheese and coconut milk-based condensed soup.
Cooking Time
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
Equipment You Need
- Large pot – For cooking the chicken and pasta.
- Mixing bowl – To combine all ingredients before baking.
- Cutting board and knife – For chopping veggies.
- Casserole dish (9×13 inch) – To bake and serve the casserole.
- Measuring cups/spoons – For accurate seasoning and broth measurements.
How to Make Chicken Spaghetti Casserole?
Cook the Chicken
I start by simmering chicken in water for 30–45 minutes until it’s tender. Once it’s cooled enough to handle, I shred it into bite-sized pieces. The bonus? The leftover cooking liquid doubles as flavorful chicken broth for the pasta and sauce.
Prepare the Pasta
I cook the spaghetti right in the chicken broth to give it extra flavor. The key is to stop cooking it just before it’s fully done—al dente—so it stays firm during baking. Overcooked pasta can turn mushy in the oven.
Mix the Ingredients
In a large mixing bowl, I combine the spaghetti, shredded chicken, cream of mushroom soup, diced green pepper, onion, and pimentos. Then, I stir in 2 cups of cheddar cheese along with seasoned salt, cayenne, and black pepper. Everything gets coated in a creamy, savory sauce.
Adjust the Consistency
I slowly add chicken broth to the mixture until it’s moist but not runny. A little at a time is best—you want it creamy without pooling liquid. I taste and adjust seasoning before baking.
Assemble and Bake
I transfer the mixture into a greased casserole dish, spreading it evenly. Then I sprinkle the remaining cheddar cheese on top and bake at 350°F for 45 minutes. If the cheese browns too fast, I cover it loosely with foil.
Serve the Casserole
Once it’s done, I let it rest for a few minutes to firm up slightly. Then I serve generous scoops alongside garlic bread or a crisp salad. Every bite is warm, cheesy comfort.
Additional Tips for Making This Recipe Better
Here’s what I’ve learned from making this casserole many times:
- Use freshly grated cheese—it melts more smoothly and has a richer flavor.
- Don’t skip tasting the mixture before baking; a pinch of extra seasoning can make it perfect.
- If you like spice, add a little more cayenne or red pepper flakes to kick it up a notch.
- Cook the pasta in chicken broth instead of plain water for a deeper flavor.
How to Serve Chicken Spaghetti Casserole?
I like to add a sprinkle of chopped parsley or chives on top before serving for a pop of green. A side of garlic bread is perfect for scooping up the cheesy sauce. For a lighter pairing, a simple green salad with vinaigrette balances out the richness.
Nutritional Information
Here’s an approximate breakdown per serving:
- Calories: 450
- Protein: 25g
- Carbohydrates: 40g
- Fat: 18g
Make Ahead and Storage
Make Ahead: I often assemble the casserole a day or two before and refrigerate it covered. For longer storage, I freeze it (unbaked) for up to 6 months.
Storage: Leftovers go into an airtight container in the fridge for up to 3 days. When reheating, I cover it with foil in the oven to keep it from drying out. If frozen, I thaw it overnight in the fridge before baking.
Why You’ll Love This Recipe?
This casserole is a true crowd-pleaser for many reasons:
- Quick to prepare – Simple steps mean you can have it oven-ready fast.
- Family-approved – Kids and adults both love the creamy, cheesy flavor.
- Customizable – You can change veggies, spice level, and cheese type to suit your taste.
- Perfect for make-ahead meals – Great for meal prepping busy weeks.
- Comfort in every bite – Warm, cheesy, and satisfying—it feels like a hug in food form.
Chicken Spaghetti Casserole Recipe
Ingredients
Method
- I start by simmering chicken in water for 30–45 minutes until it’s tender. Once it’s cooled enough to handle, I shred it into bite-sized pieces. The bonus? The leftover cooking liquid doubles as flavorful chicken broth for the pasta and sauce.
- I cook the spaghetti right in the chicken broth to give it extra flavor. The key is to stop cooking it just before it’s fully done—al dente—so it stays firm during baking. Overcooked pasta can turn mushy in the oven.
- In a large mixing bowl, I combine the spaghetti, shredded chicken, cream of mushroom soup, diced green pepper, onion, and pimentos. Then, I stir in 2 cups of cheddar cheese along with seasoned salt, cayenne, and black pepper. Everything gets coated in a creamy, savory sauce.
- I slowly add chicken broth to the mixture until it’s moist but not runny. A little at a time is best—you want it creamy without pooling liquid. I taste and adjust seasoning before baking.
- I transfer the mixture into a greased casserole dish, spreading it evenly. Then I sprinkle the remaining cheddar cheese on top and bake at 350°F for 45 minutes. If the cheese browns too fast, I cover it loosely with foil.
- Once it’s done, I let it rest for a few minutes to firm up slightly. Then I serve generous scoops alongside garlic bread or a crisp salad. Every bite is warm, cheesy comfort.
Notes
- Use freshly grated cheese—it melts more smoothly and has a richer flavor.
- Don’t skip tasting the mixture before baking; a pinch of extra seasoning can make it perfect.
- If you like spice, add a little more cayenne or red pepper flakes to kick it up a notch.
- Cook the pasta in chicken broth instead of plain water for a deeper flavor.
