Chicken Spaghetti
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This cheesy Chicken Spaghetti is a simple, comforting casserole dish full of creamy goodness! Just grab some leftover chicken and a few pantry staples, and you’ve got yourself a comfort food classic. Great flavor yet SO simple!
Easy Chicken Spaghetti Casserole
I just love pasta recipes baked in a casserole dish. From my Pizza Pasta Casserole to my Easy Baked Ziti, these kinda meals are not only hands off, but create a delicious, golden crust that really takes things to the next level.
So I’m not kidding when I say this is an easy chicken spaghetti recipe! It’s a perfect way to use up leftover chicken, and if you don’t have any on hand, simply boil it and shred it. The only prep work required before baking is cooking the spaghetti. Whata win!
Enjoy bold, cheesy flavor in every bite.
Ingredients
- Spaghetti noodles
- Chicken
- Can cream of chicken soup
- Can cream of mushroom soup
- Can Rotel tomatoes (diced with green chilies)
- Shredded cheddar cheese
- Milk
- Garlic powder
- Onion powder
- Salt & pepper
Flavorful Twists to Try
- Cheese: Swap the cheddar for colby jack cheese or use a combination of your favorite cheeses.
- Protein: Use ground turkey or shredded pork instead of chicken if that’s what you have on you!
- Spices: Sprinkle in red pepper flakes or cayenne pepper for a spicy kick or use Italian seasonings for an herby flavor profile.
- Veggies: Green beans, bell peppers, baby spinach, mushrooms, or zucchini would all make a delicious alternative.
How to Make Chicken Spaghetti
1. Preheat your oven to 350°F and lightly grease a 9×13 baking dish.
2. Cook the spaghetti in a large pot of salted boiling water until al dente. Drain and set aside
3. In a large bowl, combine both soups, drained Rotel, milk, garlic powder, onion powder, and 1 1/2 cups of the cheese.
4. Stir in the shredded chicken and cooked spaghetti, making sure everything is coated.
5. Pour the cheesy sauce into the prepared casserole dish. Sprinkle the remaining 1/2 cup of cheese on top.
6. Bake uncovered for 25-30 minutes, or until hot and bubbly.
7. Serve warm and, if you’re feeling fancy, top with some fresh parsley. Enjoy!
Storage
Store any leftover chicken spaghetti in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
If you want to save some for later, this dish also freezes well! Just let it cool all the way down before transferring to a freezer-safe container or plastic bag. It will keep in the freezer for up to 3 months.
Frequently Asked Questions
Absolutely! You can use anything from rotisserie chicken to leftover grilled chicken. Just shred or chop it up and add it in when you mix in the spaghetti.
Not necessary! The cheese will create a nice crust on top and the pasta should still be moist when baked uncovered.
Yes. You can assemble the dish and keep it in the refrigerator for up to 24 hours before baking. Just be sure to let it sit at room temperature for about 30 minutes before putting it in the oven.
Other Yummy Chicken Casserole Dishes
- Chicken Noodle Casserole
- Chicken Divan Casserole
- Fiesta Lime Chicken
- Chicken Tater Tot Casserole
- Cheesy Chicken Broccoli Casserole With Rice
Ingredients
- 12 oz spaghetti uncooked
- 2 cups cooked chicken shredded or chopped
- 1 10.5 oz can cream of chicken soup
- 1 10.5 oz can cream of mushroom soup
- 1 10 oz can Rotel (diced tomatoes with green chilies), drained
- 2 cups shredded cheddar cheese divided
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13 baking dish.
- Cook the spaghetti in a large pot of salted boiling water until al dente. Drain and set aside.
- In a large bowl, combine both soups, drained Rotel, milk, garlic powder, onion powder, and 1 1/2 cups of the cheese.
- Stir in the shredded chicken and cooked spaghetti until evenly coated.
- Pour the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup cheese on top.
- Bake uncovered for 25–30 minutes, or until hot and bubbly.