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.
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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
kcalThis 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.
40 Comments
Yummy!🍽️🍷
Yummy
It was absolutely delish
Can I use one can of cream of mushroom instead of two since I’m making it just for me?
This is delicious! I made it tonight and it was so good! I do not like cream of mushroom so I used two cans of cream of chicken with herbs. I did not have any pimentos, but I don’t think we missed them because I did use bell pepper. I love onion so I put two onions in it. I did not want to use Cayenne so I put a couple of dashes of chili powder in it and I also added black pepper and a little bit of salt and I used seasoned salt as well. This is a keeper and I will definitely make it again, but I will have the recipe next time. If you need to take a dish to church or cook for a large crowd, this is perfect! Green beans go with it perfectly.
I am wanting to try this Chicken Spaghetti Casserole but there are so many different recipes for it .
This is delicious. Made it last nite. I would advise everyone to try it.
Easy and Delicious!!! 😋
yes I love this recipe, I messed up and picked up Velveeta Queso Blanco, I now use it along with white Cheddar cheese. I didn’t know that Velveeta made the Quesco Blanco
Hi Steve, I’ll be it’s actually delicious with the queso blanco! I might have to try that next time! I’m so happy you liked it.
Please email this recipe. Thank you.
Hi, Janice!
I’ve emailed the recipe to you! If you don’t see it, check your spam folder.
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very good but I left out the pimentos and cayenne pepper.I can’t have them. It was very. Delicious.
THANK YOU
Can’t wait to make
RJ … Arkansas
I haven’t tried it yet,but it sure looks scrumptious, and easy to make
I hope you enjoy it, Janet! I think it’s delish!
Looks great! Will try
I look forward to making this dish!
Simple enough and delicious!
What can I substitute for the Cream of Mushroom soup? I don’t like mushrooms!
Hi Mary!
If you don’t like mushrooms, you can substitute the cream of mushroom soup with another creamy soup base.
Here are some great options:
Cream of Chicken Soup – Adds a rich, savory flavor that pairs perfectly with the chicken.
Cream of Celery Soup – Provides a slightly lighter, fresh flavor to the dish.
Cream of Onion Soup – Enhances the onion flavor already in the recipe.
Homemade White Sauce (Béchamel) – Combine 1/4 cup of butter and 1/4 cup of flour in a skillet over medium heat. Whisk constantly for 2 minutes until thick and golden. Slowly add 2 cup of milk or chicken broth, whisking constantly until smooth. Cook until thickened, and season with salt and pepper.
Hope this helps 🙂
I used leftover turkey from Thanksgiving and substituted cheese Whiz for the Velveeta cheese. Came out Yummy! 😁
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!
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! 🙂