Of all the recipes in my collection, the ones that hold the most cherished memories are the ones baked in a 9×13 inch pan. There’s something inherently comforting and communal about a casserole. It’s a dish that signifies family gatherings, potluck dinners, and cozy weeknights where a single, bubbling creation can bring everyone to the table. And at the very top of that casserole pantheon, for my family, sits this glorious Chicken Spaghetti Casserole. I still remember the first time I made it. I was looking for a recipe that was a step above the usual, something that could satisfy picky eaters and discerning adults alike. When I pulled this golden, cheesy masterpiece from the oven, the aroma alone was enough to have my kids peeking into the kitchen. The first bite was a revelation—perfectly cooked spaghetti enveloped in a luxuriously creamy, savory cheese sauce, studded with tender shredded chicken and a subtle kick from diced chiles. It was an instant hit. The pan was practically scraped clean, and requests for “that cheesy chicken pasta” became a regular occurrence. This isn’t just a recipe; it’s a guaranteed win, a culinary hug in a dish, and the ultimate comfort food that I am so excited to share with you.

Ingredients

Here is everything you will need to create this incredibly satisfying and family-pleasing casserole. Each component plays a vital role in building the layers of flavor and texture that make this dish so unforgettable.

• 1 pound (16 oz) Spaghetti: The classic pasta for this dish. Breaking the spaghetti in half before boiling helps it incorporate more evenly into the casserole, ensuring you get a perfect mix of pasta and sauce in every single bite.
• 2 tablespoons Olive Oil: Used for sautéing the vegetables, this adds a subtle, fruity base note to the flavor profile.
• 1 large Yellow Onion, diced: This aromatic vegetable provides a sweet, foundational flavor that mellows beautifully as it cooks, forming the backbone of the sauce.
• 1 large Green Bell Pepper, diced: Adds a slightly grassy, fresh flavor and a pleasant textural contrast to the soft pasta and chicken.
• 3 cloves Garlic, minced: An essential aromatic that brings a pungent, savory depth to the casserole. Freshly minced garlic is always recommended for the best flavor.
• 3 cups Cooked Chicken, shredded: The star of the show. Using a rotisserie chicken is a fantastic time-saver, but you can also use poached or baked chicken breasts. Shredding the meat, rather than dicing it, allows it to meld seamlessly into the sauce.
• 1 (10.5 oz) can Cream of Chicken Soup: This is a classic casserole binder that provides a rich, savory, and incredibly creamy base. It’s the secret to that nostalgic, comforting texture.
• 1 (10 oz) can Diced Tomatoes and Green Chiles (e.g., Rotel), undrained: This ingredient is a game-changer. The tomatoes add acidity and sweetness, while the green chiles provide a gentle, zesty heat that cuts through the richness of the cheese and cream.
• 8 ounces Cream Cheese, softened and cut into cubes: This is what takes the creaminess to the next level. Softened cream cheese melts beautifully into the sauce, giving it a velvety texture and a tangy finish.
• 1 cup Chicken Broth: Used to thin the sauce to the perfect consistency, ensuring the casserole is moist and luscious, not dry. It also reinforces the savory chicken flavor.
• 1 teaspoon Garlic Powder: Complements the fresh garlic and ensures a savory, garlicky flavor is present throughout the entire dish.
• 1 teaspoon Onion Powder: Enhances the sweet, savory notes of the sautéed onion, creating a deeper layer of flavor.
• 1/2 teaspoon Smoked Paprika: Adds a touch of smoky warmth and a beautiful, subtle reddish hue to the sauce.
• Salt and Black Pepper to taste: Essential for seasoning every layer and making all the other flavors pop. Be sure to taste and adjust as you go.
• 3 cups Shredded Sharp Cheddar Cheese, divided: The crowning glory of the casserole. Sharp cheddar provides a robust, tangy cheese flavor that stands up to the creamy sauce. We’ll use some in the casserole and reserve the rest for that irresistible golden-brown topping.

Instructions

Follow these detailed steps to assemble your perfect Chicken Spaghetti Casserole. Taking the time to build flavors at each stage will result in a truly exceptional final dish.

1. Preheat and Prepare: First, preheat your oven to 350°F (175°C). Grease a large 9×13 inch baking dish with butter or non-stick cooking spray. This crucial step prevents the casserole from sticking and makes serving and cleanup a breeze.
2. Cook the Spaghetti: Bring a large pot of generously salted water to a rolling boil. Break the spaghetti noodles in half and add them to the pot. Cook according to the package directions, but aim for al dente—typically about 1-2 minutes less than the recommended time. The pasta will continue to cook in the oven, and this prevents it from becoming mushy. Once cooked, drain the spaghetti well and set it aside.
3. Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced yellow onion and green bell pepper. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant. This step is essential for building the foundational flavor of your casserole.
4. Create the Creamy Sauce: Reduce the heat to low. Add the cubed cream of chicken soup, the entire can of undrained diced tomatoes and green chiles, and the softened cream cheese to the pot with the vegetables. Stir continuously until the cream cheese is fully melted and the sauce is smooth. This slow and low approach prevents the sauce from scorching and ensures the cream cheese incorporates without lumps.
5. Season and Combine: Stir in the chicken broth to thin the sauce to a luscious, pourable consistency. Add the garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir well to combine. Now, add the shredded chicken and 2 cups of the shredded cheddar cheese to the sauce. Continue to stir over low heat until the cheese is completely melted and the sauce is homogenous and velvety.
6. Mix Everything Together: Add the cooked and drained spaghetti to the pot with the chicken and cheese sauce. Using a large spoon or tongs, gently toss everything together until every strand of spaghetti is thoroughly coated in the creamy sauce. Ensure the chicken and vegetables are evenly distributed throughout the pasta.
7. Assemble the Casserole: Carefully pour the chicken spaghetti mixture into your prepared 9×13 inch baking dish. Spread it out into an even layer using the back of your spoon.
8. Top and Bake: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole. This will create that irresistible, golden, and bubbly cheese crust.
9. Bake to Perfection: Place the casserole in the preheated oven and bake for 25-30 minutes. You’ll know it’s ready when the cheese on top is completely melted and golden brown, and the sauce is bubbling around the edges of the dish.
10. Rest and Serve: Remove the casserole from the oven and let it rest for at least 10-15 minutes before serving. This crucial resting period allows the casserole to set up, making it easier to slice and serve. It also prevents the molten cheese and sauce from burning your mouth!

Nutrition Facts

Please note that these values are an approximation and can vary based on the specific ingredients used.

• Servings: 10-12 servings
• Calories per serving: Approximately 550-650 kcal
• Protein: This dish is an excellent source of protein, primarily from the chicken and cheese, which is essential for muscle maintenance and helps keep you feeling full and satisfied.
• Fat: The fat content comes from the cheese, cream cheese, and olive oil. While providing rich flavor and texture, you can opt for lower-fat versions of dairy products to reduce this value.
• Carbohydrates: The primary source of carbohydrates is the spaghetti, which provides the energy needed to fuel your day.
• Sodium: Canned soups, cheese, and chicken broth contribute to the sodium content. To manage this, you can use low-sodium versions of these ingredients and control the amount of salt you add.

Preparation Time

This recipe is surprisingly manageable for a weeknight, especially if you use a pre-cooked rotisserie chicken.

• Prep Time: 20 minutes (This includes chopping vegetables and shredding the chicken).
• Cook Time: 35-40 minutes (This includes boiling the pasta and baking the casserole).
• Total Time: Approximately 1 hour.

How to Serve

This Chicken Spaghetti Casserole is a hearty meal on its own, but it pairs wonderfully with a variety of side dishes that complement its creamy, rich flavor. Here are some excellent serving suggestions:

• Classic Comfort Pairings:
  • Garlic Bread or Cheesy Breadsticks: Absolutely essential for sopping up every last bit of the delicious, creamy sauce left on your plate.
  • A Simple Green Salad: A crisp salad with a light vinaigrette dressing provides a fresh, acidic contrast that cuts through the richness of the casserole. Think mixed greens, cucumber, and cherry tomatoes.
• Vegetable Sides:
  • Steamed or Roasted Green Beans: A simple side of tender-crisp green beans, perhaps tossed with a little lemon juice and almonds, adds a welcome touch of green.
  • Roasted Broccoli or Asparagus: Roasting vegetables brings out their natural sweetness, which pairs beautifully with the savory flavors of the casserole. A little olive oil, salt, and pepper is all they need.
  • Southern-Style Collard Greens: For a true Southern comfort food experience, serve it alongside slow-simmered collard greens.
• Garnishes:
  • Freshly Chopped Parsley or Chives: Sprinkling a little fresh herb on top just before serving adds a pop of color and a burst of freshness.
  • A Dollop of Sour Cream: For an extra layer of tangy creaminess, a small spoonful of sour cream on top is a delicious addition.
  • Sliced Jalapeños: For those who like an extra kick of heat, fresh or pickled jalapeño slices on the side are a perfect choice.

Additional Tips

Take your Chicken Spaghetti Casserole from great to absolutely spectacular with these eight pro tips.

1. The Rotisserie Chicken Shortcut: For the ultimate time-saver on a busy weeknight, use a store-bought rotisserie chicken. The meat is already cooked, seasoned, and incredibly moist. Simply pull the meat from the bones and shred it. You’ll need about 3-4 cups of shredded meat from one standard rotisserie chicken.
2. Don’t Overcook the Pasta: This is the golden rule of any baked pasta dish. Cook your spaghetti to al dente (firm to the bite). It will absorb moisture from the sauce and continue to cook in the oven. If you fully cook it beforehand, you risk ending up with a mushy casserole.
3. The Secret to a Clump-Free Sauce: To ensure your cream cheese melts perfectly smooth, make sure it is fully softened to room temperature before adding it to the pot. Cut it into smaller cubes so it has more surface area to melt quickly and evenly over low heat.
4. Make-Ahead Magic: This casserole is a fantastic make-ahead meal. You can assemble the entire casserole (without the final cheese topping), cover it tightly with plastic wrap or foil, and refrigerate it for up to 2 days. When ready to bake, remove it from the fridge for 30 minutes, top with the remaining cheese, and bake as directed, possibly adding 10-15 minutes to the baking time.
5. Freezer-Friendly Instructions: This dish freezes beautifully. Bake the casserole as directed and allow it to cool completely. Cover it tightly with a layer of plastic wrap followed by a layer of aluminum foil. It can be frozen for up to 3 months. To reheat, thaw it overnight in the refrigerator and bake at 350°F for 20-25 minutes, or until heated through.
6. Customize Your Veggies: Don’t be afraid to add more vegetables! Sautéed mushrooms, carrots, celery, or even a handful of spinach wilted into the sauce are excellent additions that boost the nutritional value and add more complex flavors.
7. Spice It Up Your Way: If your family enjoys more heat, you can easily customize the spice level. Add a pinch of cayenne pepper to the sauce, use a “hot” version of the diced tomatoes and chiles, or even add some finely diced jalapeño to the vegetable sauté.
8. For an Extra Crispy Top: For a topping with more texture, mix the final cup of shredded cheese with 1/2 cup of panko breadcrumbs and 1 tablespoon of melted butter. Sprinkle this mixture over the casserole before baking for a delightfully crunchy, golden-brown crust.

FAQ Section

Here are answers to some of the most frequently asked questions about making Chicken Spaghetti Casserole.

1. Can I use a different type of pasta?
Absolutely! While spaghetti is traditional, this casserole is delicious with almost any pasta shape. Fettuccine, linguine, penne, rotini, or even elbow macaroni are all great substitutes. Just be sure to cook whichever pasta you choose to al dente.

2. Can I make this recipe without canned cream of chicken soup?
Yes, you can. To replace one can of soup, you can make a simple homemade cream sauce. Melt 3 tablespoons of butter in a saucepan, whisk in 3 tablespoons of all-purpose flour, and cook for one minute. Slowly whisk in 1 cup of chicken broth and 1/2 cup of milk or heavy cream. Simmer until thickened, then season with salt, pepper, and onion powder before using it in the recipe.

3. What is the best cheese to use for chicken spaghetti?
Sharp cheddar is a fantastic choice because its strong flavor holds up well against the other ingredients. However, you can use a variety of cheeses. Colby, Monterey Jack, or a Mexican cheese blend all work wonderfully. For the ultimate creamy, melty sauce, some traditional recipes swear by Velveeta, which can be used in place of some or all of the cheddar.

4. How do I properly store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The best way to reheat the casserole is in the oven. Place a portion in an oven-safe dish, cover with foil, and heat at 350°F for 15-20 minutes, or until warmed through. You can also reheat individual portions in the microwave, though the texture will be best when reheated in the oven.

5. My casserole seems a bit dry. What went wrong?
A dry casserole is usually caused by one of two things: the pasta was overcooked initially, or there wasn’t enough sauce to coat everything. To prevent this, make sure you cook the pasta to al dente. If your sauce seems overly thick before you mix in the pasta, don’t be afraid to add an extra splash of chicken broth to thin it out to a nice, pourable consistency.

6. Can I use leftover Thanksgiving turkey instead of chicken?
This is one of the best ways to use leftover holiday turkey! Simply shred the cooked turkey meat and use it as a 1:1 substitute for the chicken. The flavor profile of the casserole complements turkey perfectly, making it a fantastic post-holiday meal.

7. Is it necessary to break the spaghetti in half?
While not strictly necessary, breaking the spaghetti noodles in half makes the casserole much easier to mix, serve, and eat. Shorter strands incorporate more evenly into the sauce and are less unwieldy on a fork, giving you the perfect ratio of pasta, chicken, and sauce in every bite.

8. Can I prepare the sauce a day ahead of time?
Yes, this is a great time-saving step. You can prepare the entire sauce (steps 3-5), let it cool, and store it in an airtight container in the refrigerator for up to 2 days. When you’re ready to assemble the casserole, simply cook your pasta, gently reheat the sauce on the stovetop, and then combine everything as directed in the recipe.

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