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Chicken Spaghetti
Ash Tyrrell

Chicken Spaghetti Recipe

Chicken spaghetti is one of those feel-good meals I always come back to—like a cozy blanket after a long day. It’s creamy, cheesy, and filled with familiar flavors that just feel like home.
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Servings: 6
Ingredients Method

Ingredients
  

  • 3 cups cooked and shredded chicken: You can use leftover rotisserie chicken for a more flavorful shortcut or poach fresh chicken breasts for a leaner result.
  • 12 oz uncooked spaghetti: Break the pasta in half before boiling to make it easier to mix and serve.
  • 1 10.5 oz can cream of mushroom soup: Adds savory depth and creaminess; opt for low sodium if you’re watching salt.
  • 1 10.5 oz can cream of chicken soup: Boosts the richness; you can sub both soups for homemade white sauce if preferred.
  • 1 10 oz can diced tomatoes with green chilies (like Rotel): Adds tang and gentle spice; drain slightly to avoid excess moisture.
  • 1/2 cup finely diced onion: Adds sweetness and flavor; sauté briefly for a softer bite if preferred.
  • 2 cups shredded sharp cheddar cheese: Shred fresh from the block for better melt and flavor; pre-shredded cheese often has anti-caking agents.
  • 1/2 teaspoon seasoned salt: Enhances overall flavor; adjust according to your preference.
  • Salt and pepper to taste: Essential for balancing the flavors; taste the mixture before baking.

Method
 

  1. Cook the Spaghetti: Fill a large pot with water, add salt, and bring to a boil. Break the spaghetti in half and cook until al dente—just firm to the bite. Drain the noodles and set them aside, but don’t rinse them. The slight starch left on the pasta helps the sauce cling better later on.
  2. Preheat the Oven: Set your oven to 350°F (175°C) while you prep the rest of the ingredients. Grease a 9x13-inch baking dish with nonstick spray or a light coating of butter. This prevents sticking and makes for easy cleanup.
  3. Mix the Filling: In a large mixing bowl, combine the shredded chicken, cooked spaghetti, cream of mushroom soup, cream of chicken soup, diced tomatoes with green chilies, chopped onions, seasoned salt, and 1 ½ cups of the shredded cheddar cheese. Stir well until everything is evenly mixed. Taste the mixture and add salt and pepper to your preference.
  4. Transfer and Top with Cheese: Pour the mixture into your greased baking dish, spreading it out into an even layer. Sprinkle the remaining ½ cup of cheddar cheese evenly over the top. This will create a nice melted layer that turns golden in the oven.
  5. Bake the Casserole: Place the dish in your preheated oven and bake uncovered for about 40 to 45 minutes. The casserole should be hot throughout and bubbling around the edges. If you prefer a less browned top, cover it loosely with foil during the first 25 minutes of baking, then remove the foil for the last 15–20 minutes to allow the cheese to melt and slightly crisp.
  6. Rest and Serve: Once out of the oven, let the casserole rest for about 5 to 10 minutes. This gives the cheese and sauce time to settle, making it easier to serve. Slice or spoon out portions and enjoy while hot. Leftovers store well and make excellent reheated meals the next day.