This Chicken Spaghetti Casserole combines tender chicken, vibrant vegetables, and al dente spaghetti, all smothered in a creamy mushroom sauce and topped with melted cheddar cheese. It’s the ultimate comfort food, perfect for weeknight dinners or family gatherings. Each bite delivers warmth and satisfaction, making it a go-to casserole dish you’ll love to share!
Why You’ll Love This Recipe
Family Favorite: The creamy texture and cheesy topping make it a hit with kids and adults alike.
Perfect for Leftovers: Have extra chicken or veggies in the fridge? Toss them in!
Easy to Make: With minimal prep and straightforward steps, it’s a beginner-friendly recipe.
Freezer-Friendly: Great for meal prep—freeze one casserole for a future no-fuss dinner.
Customizable: Adjust the ingredients to suit your taste or dietary needs.
Key Ingredients
Cooked Chicken Breast: The protein-packed star of the dish, providing tenderness and flavor.
Spaghetti Noodles: Broken into shorter pieces for easy mixing and serving.
Celery: Adds a crisp, fresh bite that complements the creamy sauce.
Red Bell Pepper: Provides a sweet, subtle crunch and a pop of color.
Onion: Brings aromatic depth to the casserole, enhancing the savory flavors.
Chicken Broth: A low-sodium option keeps the dish moist and flavorful.
Cream of Mushroom Soup: The creamy base that ties the casserole together.
Cheddar Cheese: A classic topping that melts into gooey, golden perfection.
Salt and Pepper: Simple seasonings that enhance the dish without overpowering it.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions
Preparation
Preheat the Oven:
Set your oven to 350°F (175°C) to ensure it’s hot and ready for baking.
Cook the Spaghetti:
Boil the spaghetti according to the package instructions until al dente (firm to the bite but cooked). Drain and set aside.
Prepare the Chicken:
If not already chopped, cut the cooked chicken breast into bite-sized pieces. Using leftover chicken saves time and adds flavor.
Combine Ingredients
Mix the Main Ingredients:
In a large mixing bowl, combine:
Cooked spaghetti noodles
Chopped chicken
Diced celery
Diced red bell pepper
Chopped onion
Mix thoroughly to distribute the ingredients evenly.
Prepare the Sauce
Whisk the Sauce:
In a medium bowl, whisk together:
1 can of cream of mushroom soup
Chicken broth
Salt and pepper to taste
Mix until smooth. This forms the creamy base for your casserole.
Assemble the Casserole
Divide the Mixture:
Lightly coat two 8-inch square or 2-quart baking dishes with cooking spray. Divide the chicken and spaghetti mixture evenly between the dishes.
Add the Sauce:
Pour the prepared sauce evenly over both casseroles. Toss gently to coat all the ingredients.
Bake
Add the Cheese:
Sprinkle ½ cup of shredded cheddar cheese over each casserole. The cheese will melt into a gooey, golden topping during baking.
Cover and Bake:
Cover each casserole dish with foil (spray the foil with cooking spray to prevent sticking).
Bake at 350°F (175°C) for 35 minutes.
Final Bake:
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and golden brown.
Serve
Cool and Serve:
Let the casseroles cool for a few minutes before serving. This helps the flavors settle and makes it easier to portion.
Enjoy:
Serve warm and savor this comforting, cheesy chicken spaghetti casserole. Perfect for family dinners or as a make-ahead dish!
Serving Suggestions
This Chicken Spaghetti Casserole is satisfying on its own, but you can round out the meal with these ideas:
Side Salad: A fresh green salad with a zesty vinaigrette adds balance to the rich casserole.
Garlic Bread: Warm, buttery garlic bread is perfect for soaking up every last bit of creamy sauce.
Steamed Vegetables: Serve with a side of broccoli, green beans, or asparagus for added nutrition.
Iced Tea or Lemonade: A refreshing beverage pairs perfectly with this hearty dish.
Storage and Meal Prep Tips
Refrigeration: Store leftover casserole in an airtight container for up to 4 days. Reheat individual portions in the microwave or oven.
Freezing: This casserole freezes beautifully! Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Make-Ahead Option: Assemble the casserole up to 24 hours in advance, cover, and refrigerate until ready to bake.
Batch Cooking: Double the recipe to make one casserole for now and another for later.
Variations
Protein Swap: Use rotisserie chicken, turkey, or even cooked ground beef instead of chicken breast.
Vegetable Boost: Add mushrooms, spinach, or frozen peas to sneak in more veggies.
Spicy Twist: Stir in diced green chilies or a dash of hot sauce for a little heat.
Gluten-Free Option: Substitute gluten-free pasta and ensure the soup and broth are gluten-free.
Cheese Lover’s Dream: Mix in a blend of cheeses like mozzarella, Parmesan, or Monterey Jack for extra creaminess.
Conclusion
This Chicken Spaghetti Casserole is a true kitchen hero—simple, versatile, and irresistibly delicious. Whether you’re making it for your family, meal prepping for the week, or bringing it to a potluck, this dish is guaranteed to impress. With its creamy sauce, tender chicken, and melty cheese, it’s comfort food at its best. So grab your ingredients, preheat that oven, and get ready to enjoy a dish that will quickly become a household favorite.
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!
