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I don’t know how it is at your place, but in my house, the magic words “chicken spaghetti casserole” practically guarantee a line forming in the kitchen before supper’s even on the table. There’s just something heartwarming about that bubbling, cheesy pan that feels like a cozy hug you can actually eat. I mean, cheese, pasta, and juicy chicken baked together until they’re all golden… What’s not to love, right? On those chilly, scurry-through-the-door weeknights, this creamy casserole is my go-to for comfort that’s not fussy or fancy—just pure, feel-good food.
And let me tell you, it is so simple that even on my busiest days, I can get it ready for the oven faster than you can say “who left their shoes in the hallway again?” Just some pantry basics, leftover or rotisserie chicken, and a couple cans of soup, and suddenly you’re the dinnertime rockstar. Trust me—if I can pull it off on a weeknight with chaos all around, anyone can.
Why You’ll Love This Recipe
- Comfort food overload: Extra cheesy, creamy, and packed with those classic, nostalgic dinnertime flavors—big kids and little kids alike go wild for it.
- Tons of flexibility: Use what you have—toss in leftover veggies, swap out the cheese, shake up the protein. The recipe forgives almost anything!
- Truly simple: If you can stir, shred, and sprinkle, you’re more than ready to make this.
- Crowd pleaser status: Picky eaters? No problem. In my house, seconds are basically expected.
- Great for meal prep: Leftovers reheat like a dream and freeze well (future you will be so, so happy!).
Key Ingredients
Chicken Breast: Rotisserie chicken is my little hack for flavor and convenience, but any cooked chicken works (turkey is fantastic, too—especially after Thanksgiving!).
Spaghetti Noodles: Break them in half before cooking so they’re easy to scoop up later. Don’t stress if all you have are other pasta shapes—use what’s in your pantry!
Celery & Red Bell Pepper: These bring a little crunch and color. No red pepper? Try green, yellow, or orange—whatever needs using.
Onion: Any type is fine—white, yellow, or even sweet. Not an onion fan? Sauté them first to mellow the bite or skip if needed; won’t hurt my feelings.
Chicken Broth: I like low-sodium so I can adjust seasoning myself, but go with what you have (even homemade stock!).
Cream of Mushroom Soup: The old-school classic. Not into mushrooms? Cream of chicken or celery works, or jazz it up with a homemade white sauce if that’s your thing.
Cheddar Cheese: Sharp cheddar packs maximum flavor, but mix in Monterey Jack, mozzarella, or even a pepper jack for some heat if you’re feeling adventurous.
Salt & Pepper: Classic, but don’t forget to taste and adjust as you go. Every family has their own “perfect” level of seasoning!
(Full recipe with measurements is in the card below, but honestly, this dish is the king of swaps and substitutions—don’t sweat if you have to improvise!)
Instructions
Preparation
Preheat the oven: Set your oven to 350°F (175°C). I always do this before I start so I won’t get distracted and forget. (Has definitely happened more than once…)
Cook the spaghetti: Boil your pasta till just al dente—remember, it keeps cooking in the oven, so don’t let it go mushy. Drain it well, and if it’s sitting a minute, toss with a little oil so it doesn’t stick together.
Shred the chicken: If you’ve got a rotisserie bird, just tear off what you need and chop or shred into bite-sized pieces. Leftover grilled or roasted chicken works, too—it’s all fair game!
Combine Ingredients
In a big bowl, mix the chicken, cooked spaghetti, celery, red bell pepper, and onion. Now’s a good time for a sprinkle of salt and pepper. Mix well—every bite should have a little of everything, so don’t skimp on the stirring!
Prepare the Sauce
In a separate bowl, whisk together the cream of mushroom soup, chicken broth, a pinch more salt, and pepper. Yes, it looks weird and thick, but this is what gives that silky, craveable texture you want.
Assemble the Casserole
Lightly grease two 8-inch square or 2-quart casserole dishes (or one big one). I just spritz with cooking spray, but a little butter works, too. Divide your spaghetti and chicken mix between the dishes, or pile everything into your big one if you’ve got a crowd. Pour that creamy soup mixture right over the top and gently fold or press with a spoon until it soaks through. More sauce equals more comfort, in my book.
Bake
Top with shredded cheddar—about a half cup per small dish, or go a little wild and make it extra cheesy. Cover with foil (a quick hit of spray oil on the foil keeps the cheese from sticking) and bake for 35 minutes. Take off the foil for the last 10 minutes so the top gets bubbly, golden, and tempting.
Your kitchen will smell so good that people start hovering nearby “just in case you need help” (which really means “when’s dinner?”). That’s when you know you’ve done something right!
Serve
Let it cool for a few minutes before serving—this not only prevents mouth burns (ask me how I know), but also helps each square hold together nicely. Scoop out generous servings, right from the dish, family-style. There’s no wrong way to serve this casserole—plates, bowls, standing at the counter with a fork… you do you!
Serving Suggestions
Honestly, this casserole is a whole meal, but if you want to round things out, try a basic green salad with a zingy vinaigrette—something fresh to balance the creamy richness. If you’re feeling fancy (or just extra hungry), garlic bread is a classic. Steamed broccoli, green beans, or even asparagus are great if you want more veggies. And I always vote for a glass of sweet tea or lemonade on the side; it’s just the Southern way, y’all!
Storage and Meal Prep Tips
This dish is a superstar for leftovers. Pop any remaining casserole in an airtight container, and you’ll have delicious lunches all week. It keeps in the fridge for up to four days, and reheats beautifully in the microwave or covered in the oven at 300°F for about 15-20 minutes. (Just don’t forget the foil if you’re re-baking, or that cheese will get tougher than last year’s New Year’s resolutions!)
Want to freeze it? Absolutely—wrap portions tightly (plastic then foil does the trick) and freeze for up to three months. Thaw in the fridge overnight; reheat as above. If you’re making this ahead, assemble through the sauce step but hold the cheese back and add it right before baking for the best melty topping.
Pro tip: Double the recipe and freeze one for a busy weeknight. There’s nothing like knowing future you has a cozy dinner waiting in the freezer.
Variations
No chicken? No problem: Use leftover turkey, or even ground beef, pork, or sausage (just cook first!).
Veggie power: Go wild—toss in spinach, peas, corn, mushrooms, or zucchini. If it needs to be used up from your fridge, you’re probably safe tossing it in!
Add some kick: A chopped jalapeño, a pinch of red pepper flakes, or a can of diced green chilies works wonders if your crew loves spice.
Switch up the cheese: Mix mozzarella for oozy pulls, use Monterey Jack for extra creaminess, or sprinkle Parmesan up top before baking for a little sharp bite. Cheese is one place you really can’t go wrong.
Make it gluten-free: Grab your favorite gluten-free pasta and canned soup; nobody will notice it’s gluten-free once all that cheesy goodness is baked up.
Conclusion
Chicken spaghetti casserole is just one of those dishes that brings everyone running to the table—at least at my place! Whether you’re feeding a crew, meal prepping ahead, or just looking for something comforting on a busy weeknight, this casserole has your back. Feel free to experiment with ingredients and add your own twist; that’s half the fun. And if your family falls as hard for this as mine does, you’ll have requests for it on the regular (which I think is the best compliment a cook can get!).
If you give this recipe a try, I’d love to hear how it turned out—or to hear all about your creative swaps! Drop a comment below or share your photos. Happy cozy baking, friends!
Chicken Spaghetti Casserole
Ingredients
- 2 cups chopped cooked chicken breast
- 2 cups uncooked spaghetti noodles broken into 2-inch pieces (about 7 ounces)
- 1 cup celery (1/4-inch-thick slices)
- 1 cup red bell pepper chopped
- 1 cup onion chopped
- 1 cup chicken broth fat-free, less sodium
- 1/2 tsp salt
- 1/4 tsp black pepper freshly ground
- 2 cans cream of mushroom soup 30% reduced-sodium, 98% fat-free (10.75-ounce cans)
- 1 cup cheddar cheese shredded, divided
- cooking spray for greasing
Instructions
- Preheat the oven to 350°F (175°C). Cook the spaghetti until al dente, drain, and set aside. Chop the chicken breast into bite-sized pieces if not already prepared.
- In a large mixing bowl, combine the cooked spaghetti, chicken, celery, red bell pepper, and onion. Mix to distribute evenly.
- Whisk together 1 can of cream of mushroom soup, chicken broth, salt, and pepper in a medium bowl until smooth.
- Lightly coat two 8-inch square or 2-quart baking dishes with cooking spray. Divide the chicken and spaghetti mixture between the dishes. Pour the prepared sauce evenly over both casseroles and toss gently to coat.
- Sprinkle ½ cup of shredded cheddar cheese over each casserole. Cover with foil and bake for 35 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Let the casseroles cool for a few minutes before serving. Serve warm and enjoy!
