Chicken spaghetti casserole is a cozy, comforting classic that never disappoints!
This dish is a beautiful blend of tender spaghetti, juicy shredded chicken, creamy mushroom soup, and a mix of veggies.
I love how easy this dish comes together. It’s a great way to use up leftover rotisserie chicken.
Baked until bubbly and golden, this casserole is the epitome of comfort food.
Why You’ll Love This Chicken Spaghetti Casserole
Crowd-Pleaser: This comforting casserole is sure to be a hit with family and friends of all ages.
Time-Saver: Using pre-cooked shredded chicken and canned soups helps this dish come together quickly. It saves you so much time!
Freezer-Friendly: This casserole freezes beautifully, allowing you to stock up for busy days.
Budget-Friendly: With ingredients like spaghetti, canned soups, and basic vegetables, it’s easy on the wallet.
Ingredients
- Spaghetti: The perfect al dente pasta base to soak up all that creamy, cheesy sauce.
- Cooked Shredded Chicken: You get tender, flavorful chicken bites in every forkful. Rotisserie chicken works great here!
- Cream of Mushroom Soup: The secret to the rich, velvety sauce that coats each spaghetti strand.
- Chicken Broth: It adds a savory depth of flavor to the creamy casserole.
- Veggies: Onion, green bell pepper, and diced pimentos provide pops of color, texture, and flavor.
- Sharp Cheddar Cheese & Velveeta: Ooey, gooey, and oh-so-cheesy, it’s the ultimate comfort food topping.
- Seasonings: I use seasoned salt, cayenne pepper, salt, and black pepper.
How to Make Chicken Spaghetti Casserole
This casserole couldn’t be easier!
1. Preheat and grease. Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
2. Cook the spaghetti. Cook the spaghetti in a large pot of salted boiling water until about 2 minutes before al dente. Drain well.
3. Mix all the ingredients. In a large bowl, mix together the cooked spaghetti, shredded chicken, cream of mushroom soup, chicken broth, diced onion, bell pepper, pimentos, 1 1/2 cups of cheddar cheese, Velveeta, seasoned salt, cayenne, salt, and black pepper until combined.
4. Transfer to dish. Pour the mixture into the prepared baking dish. Top with the remaining 1/2 cup of cheddar cheese.
5. Bake the casserole. Bake uncovered for 35-40 minutes until bubbly and the cheese is melted and lightly browned on top.
6. Rest and serve. Let stand for 5 minutes before serving. Enjoy!
Tips for the Best Chicken Spaghetti Casserole
Follow these simple tips for the very best results.
- Put in some elbow grease. Shred cheese from a block instead of using pre-shredded for better melting and texture.
- Undercook the pasta. Cook it until 2 minutes before al dente, per the package instructions. It will finish cooking in the oven. If you cook it fully, it’ll go mushy.
- Vary the veggies. Add your favorite vegetables like mushrooms, bell peppers, or onions to the casserole.
- Give it some crunch. For added texture, top the casserole with crushed crackers, potato chips, tortilla chips, or breadcrumbs before baking.
- Try tasty variations. Use different cheeses like pepper jack, stir in some sour cream, or top with crushed crackers or breadcrumbs for variety.
- Make it a complete meal. Pair the rich, creamy casserole with a simple green salad, steamed or roasted vegetables, and garlic bread or rolls.
How to Store
Leftovers of this casserole reheat beautifully!
To Store: Place the cooled casserole in an air-tight container and refrigerate for up to 3-4 days. Ensure it’s tightly sealed to maintain freshness.
To Reheat: For best results, reheat the casserole in the oven at 350°F until heated through, approximately 20-25 minutes. If using a microwave, cover the dish and heat on high for 2-3 minutes, stirring halfway through to ensure even warming.
To Freeze: Wrap the unbaked casserole tightly with both plastic wrap and aluminum foil and freeze for up to 2 months. Thaw fully in the refrigerator before baking as instructed.
Note: for the best results, I suggest letting it thaw for at least 24 hours. Then, set the dish on the counter for about 30 minutes before baking.
Chicken Spaghetti Casserole
8
servings15
minutes40
minutes354
This hearty, cheesy chicken spaghetti casserole is pure comfort food. The tender chicken, creamy sauce, and gooey cheese make it a satisfying one-dish meal.
Ingredients
1 lb thin spaghetti, broken into 2-inch pieces
2 cups cooked shredded chicken
2 (10.5 ounce) cans cream of mushroom soup
2 cups chicken broth
1 medium onion, diced
1 green bell pepper, diced
1 (4 ounce) jar diced pimentos, drained
2 cups shredded sharp cheddar cheese, divided
1 cup Velveeta, cubed
1 tsp seasoned salt
1/4 tsp cayenne pepper
Salt and black pepper to taste
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- Cook the spaghetti in a large pot of salted boiling water until 2 minutes before al dente per the package instructions. Drain well.
- In a large bowl, mix together the cooked spaghetti, shredded chicken, cream of mushroom soup, chicken broth, diced onion, bell pepper, pimentos, 1 1/2 cups of cheddar cheese, Velveeta, seasoned salt, cayenne, salt, and black pepper until combined.
- Pour the mixture into the prepared baking dish. Top with the remaining 1/2 cup of cheddar cheese.
- Bake uncovered for 35-40 minutes until bubbly and the cheese is melted and lightly browned on top.
- Let stand for 5 minutes before serving. Enjoy!
Notes
- Use a combination of white and dark meat chicken for the best flavor and texture.
- Undercook the pasta so it doesn’t go mushy in the oven.
- Use block cheddar cheese and shred it yourself for a smoother, creamier sauce.
hello…do you cook the casserole before freezing?
Hi Michele!
No, you don’t want to cook the dish before freezing.
I’ve clarified that in the recipe with a couple of extra tips 🙂
Thanks for asking!
I am trying to get this recipe
Hi, Vonzie! Do you mean you’re trying to save it? If so, jump down to the recipe card at the bottom. In the image directly above the ingredients, you’ll see a “print” button on the lower righthand side. You can click that to print the recipe or to save it as a pdf.
If that wasn’t what you were asking, I apologize.
can’t wait to try this recipe
Tried it. No creamy sauce. was on the dry side. followed the recipe. what did I do wrong?
Hi Annette! Sorry this one didn’t work out for you.
I took a look at the recipe and I think you might be right about the sauce.
I’ve added some Velveeta to the recipe, which should help with that.
Another option, if you like it really creamy, is to add another can of soup to the mix!
Is there a healthier substitute for the Velveeta?
Hi Lila!
You could use more cheddar, Mexican cheese, or even low cal mozzarella if you just want a gooey, cheesy finish.
Or, if you don’t want it overly cheesy, you can simply leave it out 🙂
I use, I 8 Oz pepper Jack shredded
1 8 Oz sharp cheddar shredded
4oz mozzarella, or mixed Mexican or Italian mix cheese
We tried it for supper tonight. I didn’t have any pimentos but I did have pimento cheese ball which I added to it. It was delicious with a little salad
So glad you enjoyed it, Debbie!
Delishish having the leftovers tomorrow 😋
So glad you enjoyed it, Elaine!
Do I add water or milk to the soup?
Hi, Beth!
You don’t have to add either! Just jump the can of soup in with the other ingredients as directed in step 3! 🙂
I just seen this recipe. and had just made it for the first time In years a couple nights ago! funny thing the recipe I used was pretty much the same but except pimento I used Royel with green Chiles, which really flavors this dish. The recipe suggested different choices for cheese, I used cheddar & mozzarella! This dish was really delicious, I would recommend making it, my family really devoured it!
You can never go wrong with cheddar and mozzarella, Wendy! So glad your family enjoyed the recipe!
I used leftover turkey from Thanksgiving and substituted cheese Whiz for the Velveeta cheese. Came out Yummy! 😁