Description
A comforting, creamy, and cheesy chicken spaghetti casserole perfect for weeknights or weekend dinners. This easy homemade chicken spaghetti bake features tender chicken, pasta, and a rich sauce.
Ingredients
Scale
- 4 cups cooked chicken, shredded or diced
- 1 pound spaghetti noodles
- 1 (10.5 ounce) can cream of mushroom soup
- 1 (10.5 ounce) can cream of chicken soup
- 1 (10 ounce) can diced tomatoes with green chilies (Rotel)
- 2 cups chicken broth
- 2 cups shredded cheddar cheese, divided
- 1/2 cup chopped onion (optional)
- 1/2 cup diced bell pepper (optional)
- Salt and pepper to taste
- 2 tablespoons butter or oil (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook spaghetti noodles according to package directions until al dente. Drain and set aside.
- If using onion and bell pepper, sauté them in butter or oil in a skillet over medium heat until softened.
- In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, chicken broth, and diced tomatoes with green chilies.
- Stir in the cooked chicken, sautéed vegetables (if using), and 1 cup of the shredded cheddar cheese. Season with salt and pepper to taste.
- Add the cooked spaghetti to the mixture and stir until everything is well combined.
- Pour the chicken spaghetti casserole mixture into the prepared baking dish.
- Top with the remaining 1 cup of shredded cheddar cheese.
- Bake for 30-35 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.
- Let the chicken spaghetti casserole rest for 5 minutes before serving.
Notes
- Rotisserie chicken can be used for quicker preparation.
- For a spicier version, add extra green chilies or a dash of hot sauce.
- Experiment with different cheese blends like Monterey Jack or mozzarella.
- Add vegetables like peas, mushrooms, or spinach for a heartier dish.
- To store leftovers, refrigerate in an airtight container for up to 4 days.
- Freeze individual portions for up to 3 months. Reheat in the microwave or oven.
- If avoiding canned soups, create a homemade creamy base using a roux of butter, flour, and milk/broth.
- Serve with a green salad, garlic bread, or roasted vegetables.
- This chicken spaghetti bake can be assembled ahead of time and refrigerated unbaked. Add a few extra minutes to the baking time if baking from cold.
- The casserole can be frozen before or after baking. Thaw overnight in the refrigerator before baking if frozen before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8th of casserole
- Calories: Estimated 450-550 kcal (will vary based on specific ingredients)
- Sugar: Estimated 5-10g
- Sodium: Estimated 800-1200mg
- Fat: Estimated 20-30g
- Saturated Fat: Estimated 8-12g
- Unsaturated Fat: Estimated 12-18g
- Trans Fat: Estimated 0-1g
- Carbohydrates: Estimated 40-50g
- Fiber: Estimated 2-4g
- Protein: Estimated 25-35g
- Cholesterol: Estimated 80-120mg