Go Back
–+ servings
Baked Chicken Spaghetti Recipe

Baked Chicken Spaghetti

iamwinfred
Baked Chicken Spaghetti is the ultimate Southern comfort casserole, loaded with tender shredded chicken, al dente spaghetti, and a rich creamy sauce made from cream of mushroom soup, cream of chicken soup, Rotel tomatoes, and sour cream. It all bakes together under a blanket of melted sharp cheddar and Monterey Jack cheese until bubbly and golden. Easy enough for a weeknight and hearty enough to feed a crowd, this classic casserole is a guaranteed family favorite.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 520 kcal

Equipment

  • 9x13-inch baking dish Ceramic or glass preferred for even heat distribution
  • Large pot For boiling spaghetti
  • Large skillet or sauté pan For sautéing vegetables
  • Colander For draining cooked pasta
  • Large mixing bowl For combining sauce, pasta, and chicken
  • Wooden spoon or silicone spatula For mixing and folding ingredients
  • Cutting board and chef's knife For dicing onion and bell pepper
  • Measuring cups and spoons
  • Aluminum foil For covering the dish during the first 25 minutes of baking
  • Box grater For shredding fresh cheese from a block; optional if using pre-shredded

Ingredients
  

Pasta and Chicken

  • 12 oz spaghetti 340g; broken in half before cooking
  • 3 cups cooked shredded chicken about 2 large chicken breasts or 1 rotisserie chicken; approximately 420g

Sauce

  • 1 can (10.5 oz) cream of mushroom soup 298g; condensed, undiluted
  • 1 can (10.5 oz) cream of chicken soup 298g; condensed, undiluted
  • 1 can (10 oz) Rotel diced tomatoes and green chiles 283g; do not drain
  • 1 cup sour cream 240ml; full-fat recommended
  • 1/2 cup chicken broth 120ml
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt plus more for pasta water

Vegetables

  • 1 small onion finely diced; about 3/4 cup or 100g
  • 1 green bell pepper finely diced; about 3/4 cup or 100g
  • 2 tbsp butter 28g; for sautéing vegetables

Cheese Topping

  • 2 cups shredded sharp cheddar cheese 226g; divided — 1 cup mixed into casserole, 1 cup sprinkled on top
  • 1 cup shredded Monterey Jack cheese 113g; mixed into the casserole filling

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter and set aside.
  • Break the spaghetti in half and cook in a large pot of salted boiling water until just al dente, about 2 minutes less than the package directions. Drain (do not rinse) and set aside.
  • Melt the butter in a large skillet over medium heat, then add the diced onion and green bell pepper. Cook for 5 to 6 minutes, stirring occasionally, until softened and the onion is translucent.
  • In a large mixing bowl, stir together the cream of mushroom soup, cream of chicken soup, undrained Rotel, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper until smooth. Stir in the sautéed vegetables.
  • Add the drained spaghetti and shredded chicken to the sauce and toss until fully coated. Fold in 1 cup of cheddar cheese and all of the Monterey Jack cheese.
  • Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining 1 cup of cheddar cheese over the top.
  • Cover the dish tightly with aluminum foil and bake at 350°F for 25 minutes.
  • Remove the foil and bake for an additional 10 minutes until the cheese is melted, bubbly, and lightly golden. Let the casserole rest for 5 to 10 minutes before serving.

Notes

  • Undercook your spaghetti by 2 minutes before baking — it finishes cooking in the oven, and over-boiling it first will result in mushy pasta.
  • Use rotisserie chicken for the easiest prep and best flavor. One standard rotisserie chicken yields about 3 cups of shredded meat.
  • Grate your cheese from a block rather than using pre-shredded. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • Do not drain the Rotel. The liquid in the can adds essential flavor and keeps the sauce from being too thick.
  • Make ahead: Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate unbaked. Add 10 to 15 extra minutes of covered bake time when cooking from cold.
  • To freeze unbaked: Wrap the assembled casserole tightly in plastic wrap and then foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
  • Leftovers keep in the refrigerator for up to 4 days. Reheat covered with foil in a 350°F oven for 20 to 25 minutes, or microwave individual portions on medium power for 2 to 3 minutes.
  • For a spicier version, use hot Rotel and add 1/2 teaspoon cayenne pepper to the sauce mixture.
  • Substitute reduced-sodium soups and Greek yogurt in place of sour cream for a lighter version without sacrificing creaminess.
  • If Rotel is unavailable, substitute one 14.5 oz can of diced tomatoes plus one 4 oz can of diced green chiles.

Nutrition

Serving: 1ServingCalories: 520kcalCarbohydrates: 42gProtein: 34gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 890mgPotassium: 380mgFiber: 2gSugar: 4gVitamin A: 14IUVitamin C: 22mgCalcium: 28mgIron: 12mg
Keyword baked chicken spaghetti, cheesy chicken pasta bake, chicken spaghetti casserole, easy weeknight casserole, Southern chicken casserole
Tried this recipe?Let us know how it was!