Chicken Spaghetti Casserole

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.