Looking for a cheesy and comforting family dinner? This easy chicken spaghetti casserole is packed with tender chicken, creamy sauce, and lots of melty cheddar cheese. It’s a simple weeknight favorite that’s also great for make-ahead meals.
Why You’ll Love This Chicken Spaghetti
This creamy chicken spaghetti casserole is a hit with both kids and adults. It’s made with shredded chicken, spaghetti pasta, and a creamy mushroom sauce, then baked until bubbly and golden. You can prepare it with a store-bought rotisserie chicken or cook your own. Either way, it’s easy, satisfying, and loaded with flavor.
Chicken Spaghetti Ingredients
Here’s what you’ll need:
- 2 cups cooked chicken, shredded
- 3 cups spaghetti, broken into 2-inch pieces (uncooked)
- 2 cans (10.5 oz each) cream of mushroom soup
- 3 cups shredded sharp cheddar cheese, divided
- 1/4 cup finely diced green bell pepper
- 1/4 cup finely diced onion
- 1 jar (4 oz) diced pimentos, drained
- 2 cups reserved chicken broth
- 1 teaspoon seasoned salt (like Lawry’s)
- 1/8 to 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
How to Make Chicken Spaghetti
1: Cook the Chicken
Boil a whole cut-up chicken (or your choice of chicken pieces) in a large pot of water until fully cooked, about 30 to 45 minutes. Remove the chicken, let it cool, and shred the meat into small pieces. Save 2 cups of the broth for later.
Tip: You can use a rotisserie chicken to save time.
2: Cook the Spaghetti
Bring the reserved chicken broth back to a boil and cook the spaghetti in it until just al dente. Do not overcook, since it will bake later.
3: Prepare the Veggies
Finely dice the green pepper and onion. Drain the pimentos. If using mushrooms, sauté them first in butter until their moisture cooks out, then set aside.
4: Mix the Casserole
In a large bowl, combine the cooked spaghetti, shredded chicken, cream of mushroom soup, green pepper, onion, pimentos, 2 cups of cheddar cheese, seasoned salt, cayenne (if using), and black pepper. Slowly add the reserved broth and stir until creamy but not watery. Adjust seasoning to taste.
5: Assemble and Bake
Pour the mixture into a greased 9×13-inch casserole dish. Sprinkle the remaining 1 cup of cheddar cheese on top.
Bake at 350°F for 35 to 45 minutes, or until hot and bubbly. If the cheese browns too quickly, cover loosely with foil.
Make-Ahead Tips
- Refrigerator: Assemble and cover the unbaked casserole. Store in the fridge for up to 2 days.
- Freezer: Wrap tightly and freeze unbaked for up to 6 months. Thaw overnight in the fridge before baking as directed.
Recipe Variations
- Mushrooms: Sautéed mushrooms make a great addition.
- Soup swaps: Use cream of chicken or cream of celery soup for a different flavor.
- Cheese: Sharp cheddar melts beautifully, but you can also try Monterey Jack or Colby.
FAQs
Yes. Just be sure to add a little broth to cook the spaghetti in for flavor.
Only if you add cayenne pepper. Start with a small amount and adjust to your taste.
Absolutely. This recipe uses sharp cheddar, which adds rich flavor without needing processed cheese.
Conclusion
This chicken spaghetti casserole is the perfect comfort food. It’s creamy, cheesy, and full of flavor. Whether you make it fresh or freeze it for later, it’s always a crowd-pleaser. Add it to your weekly dinner rotation — your whole family will love it!
Chicken Spaghetti
Ingredients
Equipment
Method
- Boil chicken in a large pot of water until cooked through, about 30 to 45 minutes. Let it cool and shred into small pieces. Reserve 2 cups of the broth.
- Bring the reserved broth to a boil and cook the spaghetti in it until just al dente. Drain and set aside.
- In a large bowl, combine cooked spaghetti, shredded chicken, soup, green pepper, onion, pimentos, 2 cups of cheddar cheese, seasoned salt, cayenne pepper, and black pepper.
- Slowly add the chicken broth. Stir until creamy but not too wet. Adjust seasonings to taste.
- Transfer mixture to a greased casserole dish and sprinkle remaining 1 cup of cheddar cheese on top.
- Bake at 350°F for 35 to 45 minutes until hot and bubbly. Cover with foil if the cheese browns too quickly.